Food and wine pairing ideas
Photo by Jerry Kirkhart(CC BY 2.0)
https://www.flickr.com/photos/jkirkhart35/6416238153/
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
Synonyms: Turbot with Champagne sabayon / Turbot with Champagne zabaglione / Turbot with Champagne zabajoneWhite
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 2 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth. ”
White
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
Serve at 06-08. °C (43-46 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”
White
Serve at 06-09. °C (43-48 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”