Meal and wine pairing

Langoustines with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Synonyms: Norway lobster with beurre blanc sauce / Dublin Bay prawn with beurre blanc sauce / Scampi with beurre blanc sauce

White

Still wine

Serve at 10-12. °C (50-54 °F)

“ Prefer a pairing with a young wine.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 7 years old. ”

White

Sparkling wine

Serve at 08-10. °C (46-50 °F)

“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”

White

Still wine

Serve at 10-12. °C (50-54 °F)

“ Prefer a pairing with a young wine.
Aging potential (estimation) : 3 to 6 years old. ”