Meal and wine pairing
Photo by Jerry Kirkhart(CC BY 2.0)
https://www.flickr.com/photos/jkirkhart35/6416238153/
Turbot with Champagne zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Synonyms:
- Turbot with Champagne sabayon
- Turbot with Champagne zabaglione
- Turbot with Champagne zabajone
This dish pairs well with 4 drinks :
Drinks and wines types
Banyuls Blanc
Mistelles, vins de liqueurs et vins doux naturels
Serve at 10-12°C ou 50-54 °F.
> see moreChampagne Blanc Brut
Vins effervescents blancs
Serve at 06-08°C ou 43-46 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
Crémant d’Alsace Blanc
Vins effervescents blancs
Serve at 06-08°C ou 43-46 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
Saumur Mousseux Blanc
Vins effervescents blancs
Serve at 06-09°C ou 43-48 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 years old.