With years getting hotter and hotter, including summers <\/strong>that often reach temperatures of over 30 degrees Celsius for several days, it’s only natural to want to cool down. For wine lovers<\/strong>, chilled white wine <\/strong>is ideal. The perfect temperature<\/strong> to serve a glass of white wine<\/strong> is 11-12\u00b0C. It’s at this temperature that all the aromas <\/strong>and organoleptic notes of white wine<\/strong> can be fully expressed. To chill your white wine<\/strong>, just put it in the fridge for an hour !<\/p>\n What could be better than bubbles<\/strong> for an aperitif<\/strong> or to kick-start a meal, and all the more so when the weather’s hot! France abounds in wines from all regions<\/strong> with fine, thirst-quenching bubbles<\/strong>. Of course, Champagnes<\/strong> have built up a solid international reputation<\/strong>, but many other wines are just as enjoyable. Such is the case with many Cr\u00e9mants<\/strong>, with Appellations d’Origine Prot\u00e9g\u00e9es (AOP)<\/strong> in the Loire<\/strong>, Burgundy<\/strong>, Alsace<\/strong>, Bordeaux <\/strong>and not forgetting the famous Clairette de Die<\/strong>! For more straightforward sparkling white wines<\/strong>, and many \u2018mousseux de qualit\u00e9\u00a0\u2018<\/strong> are absolutely perfect. The best-known French grape varieties for sparkling white wines<\/strong> are Chardonnay<\/strong> and Pinot Meunier <\/strong>for Champagnes<\/strong>, and Chenin<\/strong> for cr\u00e9mants made using traditional methods<\/strong> in the Loire Valley<\/strong>.<\/p>\n For all vegetable dishes<\/strong>, white wine<\/strong> is preferred to red ! Red wines<\/strong> generally go much better with meat dishes<\/strong>, thanks to the tannins<\/strong> they contain, which combine perfectly with the animal protein. Red wines<\/strong> are particularly unpleasant with iron-rich green vegetables<\/strong>, which harden red wine. The ideal food and wine pairing<\/strong> with green vegetables is white wine. Sauvignon Blanc<\/strong>-based white wines are particularly well-suited to accompany vegetables, even the most difficult to match, such as asparagus <\/strong>or green peppers<\/strong>.<\/p>\n 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<\/strong>! White wines are much better suited to accompany cheeses, including those with the most delicate aromas<\/strong>. Red wines, with their tannins, are too powerful for cheeses and camouflage their aromas. Absolutely wonderful pairings<\/strong> are possible with white wines <\/strong>from all the wine-growing regions of France and cheeses<\/strong>. A Chenin de Loire<\/strong> with a goat’s cheese<\/strong>, for example, or an AOP Ch\u00e2teauneuf-du-Pape white wine with an aged comt\u00e9<\/strong>! For fans of soft cheeses<\/strong> like Camembert<\/strong> or Brie<\/strong>, there’s nothing like a glass of sparkling white wine<\/strong> to counterbalance the fat!<\/p>\n As you can see, white wines<\/strong> are much better suited to cheese platters<\/strong> than red wines. And the same goes for cheese au gratin dishes<\/strong>! While a good meat lasagna<\/strong> \u00a0or a mac\u2019n cheese<\/strong> can be enjoyed all year round, some dishes are more suited to winter. Such is the case with Swiss fondues<\/strong>, tartiflette<\/strong> or croziflette<\/strong>. Here again, dry white wines<\/strong> are the ideal partners. The acidity <\/strong>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<\/strong>, mousseux wines<\/strong> and cr\u00e9mants<\/strong>, the bubbles help ‘cleanse’ the mouth and revive the taste buds!<\/p>\n As with cheese, white wines<\/strong> are the best accompaniment to fish, whether river or sea fish<\/strong>. The freshness of white wines<\/strong> and the absence of tannins accompany fish without overpowering or overpowering its aromas. The acidity of white wines<\/strong> and their organoleptic characteristics<\/strong>, sometimes reminiscent of fennel<\/strong> and fresh herbs<\/strong>, only enhance the taste experience<\/strong>.<\/p>\n What are the wine pairings for fish in sauce<\/strong>? The sauce adds extra flavor<\/strong> and texture to the fish<\/strong>. The ideal match for fish in sauce is a well-structured white wine<\/strong> that has been further developed. A wine that has been aged in oak barrels <\/strong>or on the lees<\/strong> will have greater complexity<\/strong>, structure<\/strong> and chewiness<\/strong>. Aged white wines <\/strong>will also have much more complex aromas<\/strong>, making the pairing even more interesting! Think of white Burgundy wines<\/strong> made from Chardonnay grapes aged in oak barrels<\/strong>. Bordeaux white wines<\/strong> aged in barrels<\/strong>, or oaky dry Loire white wines<\/strong> made from Chenin grapes<\/strong>.<\/p>\n To accompany oysters<\/strong>, shellfish<\/strong> and sushis<\/strong>, select a dry white wine<\/strong> with no residual sugar and plenty of minerality<\/strong>. The acidity of the white wine<\/strong> is recommended to accompany rather than mask the salty notes<\/strong> of these seafoods<\/strong>, as well as breaking up the fat of the shellfish, which can seem a little sickening. Same formula for sushi<\/strong>! The aromas of sushi are subtle and delicate. Fresh salmon<\/strong>, often used in sashimi<\/strong>, will also be fatty on the palate.<\/p>\nChampagnes, cr\u00e9mants and French sparkling wines<\/h3>\n
French white wine with vegetarian dishes<\/h2>\n
French white wine and cheese platters<\/h2>\n
White wine and cheese gratin dishes<\/h3>\n
White wine and fish pairings<\/h2>\n
Oaky white wine and fish in sauce<\/h3>\n
Mineral white wine for oysters, shellfish and sushi<\/h3>\n
Champagne, cr\u00e9mant and sparkling wines for special occasions<\/h2>\n