Food and wine pairing ideas
Photo by Paul Joseph(CC BY 2.0)
https://www.flickr.com/photos/sashafatcat/3702942227/
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Pinot gris
“ Prefer a pairing with a dry wine.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 7 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a Champagne with mineral notes.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ May be called Brut intégral, Brut nature, Brut sauvage, Brut zéro, Dosage Zéro, Pas dosé, Ultra brut.
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) : 2 to 3 years old. ”