Food and wine pairing

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.

Mistelle(s), fortified wine(s)

Serve at 10-12°C or 50-54 °F.

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White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

>dish info

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

>dish info

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

>dish info