Seafood and fish
Without hesitation, marry the tide in white! Crus from the Loire, Burgundy, Alsace and elsewhere majestically accompany the treasures of the sea, raw or cooked. Mineral, fruity, iodized, salty… everyone will find their taste partner.
Domaine Roc de l’Abbaye Terroir Silex
Florian Mollet, artisan winemaker, has selected his best vintage 2022 to accompany the festive menus of this period. This wine, intensely elegant and produced in small quantities, will enhance most food-wine pairings for the greatest pleasure of all. €39.90
Poultry, feathered game and white meat
Roasted or in sauce, these fine and tasty dishes can go well with reds as well as whites. A clue so as not to be mistaken: the agreement follows the color of their flesh. And all terroirs are welcome.
Henri Lurton has cherished this gem of the Margaux appellation for almost thirty years. This second grand cru classified in 1855 combines elegance, freshness and a silky touch on the palate that are typically Margalese, making it ideal for succulent pairings with delicate flesh. Tasty notes of red fruits. €80
Corton-Charlemagne white 2019
With no less than 10.5 hectares, the venerable house is the largest owner of this legendary grand cru on the Côte de Beaune. Race, density and tension characterize this long-lasting vintage with aromas of acacia honey and fresh almond. The lemony and toasted hazelnut notes delight the taste buds. €190
Furry game and other red meats
The melted tannins of refined wines will be at the service of a beautiful piece of beef from Aubrac or Charolais; when the powerful and robust nectars interact easily with the venison, roasted or in sauce. Mushrooms from the undergrowth, or better, black truffles, will enhance these accords.
Cave de Tain Gambert heirs Noble Banks
The main operator in the Northern Rhône, the exemplary cooperative offers real gems from plot selections on the magnificent local terroirs where Syrah reigns supreme. Like this ample and fresh wine, whose imposing tannic structure is silky. Succulent aromas of blackcurrant and cocoa exude before evolving into licorice and vanilla. €49.50.
Real organoleptic ambushes, soft or pressed pastes kill red wines: whites with their claimed acidity, beers and ciders from their terroirs will, however, know how to subdue them. As for sweets, nothing better than effervescence to perfectly match the sugar. Special mention to natural sweet wines (VDN) and sweet wines which enhance both blue cheese and chocolate if it is low in sugar.
* Alcohol abuse is dangerous for your health, consume in moderation
.