How to pair white wine ?
A glass of chilled white wine in summer !
With years getting hotter and hotter, including summers that often reach temperatures of over 30 degrees Celsius for several days, it’s only natural to want to cool down. For wine lovers, chilled white wine is ideal. The perfect temperature to serve a glass of white wine is 11-12°C. It’s at this temperature that all the aromas and organoleptic notes of white wine can be fully expressed. To chill your white wine, just put it in the fridge for an hour !
Champagnes, crémants and French sparkling wines
What could be better than bubbles for an aperitif or to kick-start a meal, and all the more so when the weather’s hot! France abounds in wines from all regions with fine, thirst-quenching bubbles. Of course, Champagnes have built up a solid international reputation, but many other wines are just as enjoyable. Such is the case with many Crémants, with Appellations d’Origine Protégées (AOP) in the Loire, Burgundy, Alsace, Bordeaux and not forgetting the famous Clairette de Die! For more straightforward sparkling white wines, and many ‘mousseux de qualité ‘ are absolutely perfect. The best-known French grape varieties for sparkling white wines are Chardonnay and Pinot Meunier for Champagnes, and Chenin for crémants made using traditional methods in the Loire Valley.
French white wine with vegetarian dishes
For all vegetable dishes, white wine is preferred to red ! Red wines generally go much better with meat dishes, thanks to the tannins they contain, which combine perfectly with the animal protein. Red wines are particularly unpleasant with iron-rich green vegetables, which harden red wine. The ideal food and wine pairing with green vegetables is white wine. Sauvignon Blanc-based white wines are particularly well-suited to accompany vegetables, even the most difficult to match, such as asparagus or green peppers.
French white wine and cheese platters
Contrary to the preconceived notion that cheese should be accompanied by a glass of red wine, the ideal partner for cheese is actually white wine! White wines are much better suited to accompany cheeses, including those with the most delicate aromas. Red wines, with their tannins, are too powerful for cheeses and camouflage their aromas. Absolutely wonderful pairings are possible with white wines from all the wine-growing regions of France and cheeses. A Chenin de Loire with a goat’s cheese, for example, or an AOP Châteauneuf-du-Pape white wine with an aged comté! For fans of soft cheeses like Camembert or Brie, there’s nothing like a glass of sparkling white wine to counterbalance the fat!
White wine and cheese gratin dishes
As you can see, white wines are much better suited to cheese platters than red wines. And the same goes for cheese au gratin dishes! While a good meat lasagna or a mac’n cheese can be enjoyed all year round, some dishes are more suited to winter. Such is the case with Swiss fondues, tartiflette or croziflette. Here again, dry white wines are the ideal partners. The acidity helps counterbalance the fatness, the absence of tannins allows the taste of the cheese to fully express itself, and in the case of sparkling wines, mousseux wines and crémants, the bubbles help ‘cleanse’ the mouth and revive the taste buds!
White wine and fish pairings
As with cheese, white wines are the best accompaniment to fish, whether river or sea fish. The freshness of white wines and the absence of tannins accompany fish without overpowering or overpowering its aromas. The acidity of white wines and their organoleptic characteristics, sometimes reminiscent of fennel and fresh herbs, only enhance the taste experience.
Oaky white wine and fish in sauce
What are the wine pairings for fish in sauce? The sauce adds extra flavor and texture to the fish. The ideal match for fish in sauce is a well-structured white wine that has been further developed. A wine that has been aged in oak barrels or on the lees will have greater complexity, structure and chewiness. Aged white wines will also have much more complex aromas, making the pairing even more interesting! Think of white Burgundy wines made from Chardonnay grapes aged in oak barrels. Bordeaux white wines aged in barrels, or oaky dry Loire white wines made from Chenin grapes.
Mineral white wine for oysters, shellfish and sushi
To accompany oysters, shellfish and sushis, select a dry white wine with no residual sugar and plenty of minerality. The acidity of the white wine is recommended to accompany rather than mask the salty notes of these seafoods, as well as breaking up the fat of the shellfish, which can seem a little sickening. Same formula for sushi! The aromas of sushi are subtle and delicate. Fresh salmon, often used in sashimi, will also be fatty on the palate.
Champagne, crémant and sparkling wines for special occasions
Let’s face it, bubbles make a statement! For special occasions, a sparkling wine is the obvious choice. Champagne has made a name for itself in the world of festivities, but there are many other fine bubbly white wines that can answer the call. This is true of many crémants made using the traditional method, known as the méthode champenoise, as well as quality sparkling wines. No need to spend a fortune to celebrate!