Meal and wine pairing

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Crémant de Bordeaux

Sparkling White

Sparkling wine

Serve at: 06-08. °C (43-46 °F)

This wine is paired well with 70meals

Meal families

Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.

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Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

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Shellfish and Seafood

Bay scallop skewers with lemon sauce

Lemon sauce: lemon, olive oil.

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Shellfish and Seafood

Bay scallop with lemon sauce

Lemon sauce: lemon, olive oil.

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Appetizers

Breadsticks

Sticks of crisp and dry bread.

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Sea fish

Brill with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

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Desserts

Canelé of Bordeaux

Bordeaux speciality.

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Appetizers

Casse-museau

France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.

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Appetizers

Caviar canapé

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Cheeses

Chällerhocker

Switzerland. Saint-Gall.
Hard, unpasteurised cow's milk cheese with a washed rind.

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Appetizers

Cheese breadsticks

Sticks of crisp and dry bread.

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Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...

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Cheeses

Chiriboga

Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.

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Desserts

Chocolate pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.

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Appetizers

Crab canapé

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Cold starters

Fish rillettes

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Desserts

Flemish waffles

Waffle stuffed with vergeoise (brown colored sugar), butter and rum, often flavored with vanilla.

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Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened raw cow's milk cheese with a washed rind with white wine.

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.

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Cheeses