Which dish with a Chablis?

What to eat with a white wine from Chablis?

Chablis wines are very beautiful wines, they are elegant, complex and pleasant. Their freshness, their tension, their aromas make them easy wines to marry during a meal.

The food and wine pairing has only one goal, to create harmony, you have to feel an explosion of flavors, an emotion! Any alliance of a wine with an end and delicate, makes it possible to value the dish and the wine it accompanies.

The wines often go very well with dishes from the same region!

Some ideas for you…

1. The emblem of Burgundy gastronomy is the snail, we like it cooked with a sauce with butter, chablis, shallot and garlic, gratin in the oven, all served hot with country bread. Not to mention serving the Petit Chablis which presents a beautiful minerality in the finish.
2. The andouillette bourguignonne grilled and slightly smoked, it is eaten cold in thin slices. It is ideally accompanied by a lively Chablis, in addition its roundness will sublimate the smoky note of the andouillette.
3. The fashionable tripe of Caen demands bright and fragrant white wines like a Chablis.
4. We can also imagine a veal blanquette where the limpid texture of a beautiful Chablis will blend perfectly with the delicate flesh of the veal and the slightly creamed and lemony sauce that accompanies this traditional dish. This wine will bring freshness and creaminess to the palate.

1. White meats and poultry, for their tender and tasty texture, with creamy creamy sauces, like to be tasted with a Chablis, it revives the sweetness of the sauce and brings volume to the mouth.
2. The chaource traditionally finds its place at the end of the meal, accompanied by the wines of its terroir as the Chablis would be a treat! The creamy, melting and creamy side of the chaource will balance perfectly with a Chablis.

At the edge of the beach …

1. Fresh and mineral Chablis is also the ideal partner for shellfish platters.

2. Just scallops seized in the pan can be satisfied with a beautiful Chablis or a Chablis Premier Cru not too powerful, the same shell coated with a small saffron cream will need a Chablis Grand Cru (Blanchot, Bougros, Les Clos, Grenouilles, Les Preuses, Valmur or Vaudésir) to stand up to it.

3. A ample and expressive Chablis Premier Cru will marinate very well with a leg of monkfish, a sole miller or a bar in the oven just grilled. These dishes with a soft or greasy texture will bring freshness, lightness and persistence to Chablis.

We set off to discover …

Japanese cuisine uses a lot of seafood often eaten raw, prepared in sushi, rice quenelle topped with slices of fish or crustacean, sashimi, the same without rice. These preparations are often served with soy sauce and horseradish mustard, wasabi. These beautiful Asian specialties require mineral and racy white wines such as a Chablis aged in vats, the purity of the wine brings tone to the fat of raw fish.

Place to the tasting …

To take full advantage of their aromatic diversity and their gustatory richness, a few simple rules must be respected.

• Above all, keep your bottles at the right temperature before tasting them. Your wine will give the best of itself. For a Petit Chablis around 8 ° C as an aperitif and 9 to 10 ° C during a meal. A Chablis and a Chablis Premier Cru can be enjoyed between 10 ° C and 11 ° C, finally a Chablis Grand Cru is served around 12 ° C-14 ° C.

• If it is very young, you can pass it in a carafe, so that it opens and reveals more aromas. Then serve your guests in the most suitable glasses.

• Without forgetting the water, it intervenes to quench thirst and make room for it. Salty-tasting sparkling water cleanses the taste buds and refreshes, while rather soft still water rebalances the harmony of flavors.

 

Everything is ready, the sensory journey can begin…

You to play!