Serving wine with vegetables depends on whether they are a main course or just a side dish, in which case the seafood, meat or poultry would determine the choice. The serving temperature - for unseasoned chardonnay: is 9 ☌, for those aged 12 ☌. Aromas after aging in oak vanilla, baked pie, butter, caramelized sugar, crème brûlée, dill, coconut. You will also find - herbal, spice aromas, floral, and mineral. Suggestions : Valpolicella Classico, Barbera, Grenache, Merlot, Syrah. The main flavors & aromas - lemon, apple, pear, pineapple, peach, and fig. When boiled, they pair well with young, aromatic and dry reds. Roasted poultry pairs well with soft, rich, well-balanced red wines. (red ) : Sangiovese, Cabernet Sauvignon, Merlot, Syrah, Chianiti Poultry : (white) : Tocai, Verdicchio, Chardonnay White Bordeaux Pair dry white wines with fried meat and luscious, austere reds with boiled and roasted beef. (rose ) : Rose de Provence, Rosado de Rioja Beef : (white): Pinot Grigio, Chardonnay, Sauvignon Blanc, White Bordeaux, Pinot Gris With other kinds of meatier fish, blush wines can work well too.

īest with all types of white wines, especially for mild white fish. They don't love tannin or acidity, so they must be paired with light, lively rose wines. (white) Greco di Tufo, Gruner Veltliner, Chardonnay, Sancerre. (red) Pinot Noir, Grenache, Barbera d'Asti ,Valpolecialla (butter or fish) with dry white wines and colorful sauces A general rule of thumb, pair white sauce Pasta and rice are neutral foods, so wine pairings depend on the sauce. Suggestions : Pinot Blanc, Pinot Gris, Madeira, Sherry RICE AND PASTA : If the appetizers are made with seafood, suggest more vibrant and aromatic white wines such as Viognier, Pinos Gris, Sauvignon Blanc or Pinot Blanc, Alsatian Riesling, Arneis, Chenin Blanc SOUPS :īest with refined, semi-sweet white wines. Remove and serve individually or in a buffet presentation with Hunter Style Potatoes, see below or a crisp fresh mixed leaf salad with rocket and/or watercress. The presence of tannins is one reason why, despite being white, these wines are not necessarily the most apt choice for a delicate seafood meal.Best with light and dry white wines. The aromas generally tend toward the savoury and ethereal––the fruit component is rarely dominant and tends to lie at the citrus to unripe stone fruit end of the spectrum.Ī less discussed feature of white Burgundy, and something that adds dimension from a food-matching perspective, is the phenolic texture of the finish, brought by either oak ageing or the grape skins themselves. These wines will all be enhanced by this. Because of Burgundy’s still somewhat cool climate relative to other chardonnay regions, we’re talking about wines of power and intensity but not that much body or alcohol (say 13.5% at the upper end) that have bright, forthright acidity. To match, choose a delicately flavoured white wine such as Picpoul, Muscadet, Verdejo, Soave, Vinho Verde or Chablis. The style we’re referring to is one made with an impressive array of winemaking inputs, from the veils of hazelnut and vanilla perfume contributed by new oak to the creamy texture of lees stirring and malolactic fermentation. Royal Tokaji Essencia is the most expensive wine in the world and is typically sold in 375 ml bottles. This includes wines from Grand Crus like Corton Charlemagne and Le Montrachet (and all its many associated Grand Crus) as well as villages like Meursault, Puligny-Montrachet and Chassagne-Montrachet or––more affordably––St Aubin. For the purposes of this article, when we say white Burgundy, though the term technically covers any white wine made in the larger region known as Burgundy, including Chablis or Bourgogne Aligoté, what we mean is the white wines made from chardonnay in the Côte d'Or (primarily the Côte de Beaune, since the lion’s share of whites are made here rather than in the Côte de Nuits to the north).

Dishes that pair with chablis wine