• hors stock
French wine
search

French wine

Ponchon, Christine - Kennel, Florence - Annie Fatet
Golden rules · Young wine is served before older wines.· Dry white wine is served before red.· Sweet wine (or Port or Banyuls) must be served last...· Light red wine (Burgunay, Beaujo... lire la suite
Date de parution prévue : 01/09/2001
M'avertir lorsque le produit est disponible

Vous êtes professionnels, vous souhaitez bénéficier de tarifs qui vous sont réservés ?
connecter vous ou créer vous un compte

Vous êtes professionnels, vous souhaitez bénéficier de tarifs qui vous sont réservés ? Connectez-vous ou créez vous un compte

Golden rules

· Young wine is served before older wines.

· Dry white wine is served before red.

· Sweet wine (or Port or Banyuls) must be served last...

· Light red wine (Burgunay, Beaujolais, Loire types) must be served before stronger red wines (Bordeaux, Languedoc-Roussillon, Côtes-du-Rhône).

· Red Bordeaux is served between 16 °C and 18 °C, red Bourgogne between 14 °C and 16 °C. Dry white wine and rosé are served at 10 °C or 12 °C. Champagne and sweet wines are served at between 6 °C and 8 °C.

· An old wine is never decanted.

Happy marriages

· Oysters, shellfish: dry white wine.

· Fish: grilled fish requires a dry white wine or a rosé.

Fish in sauce goes well with the wine used to make the sauce. Otherwise, a rich dry white may be served (Meursault, Montrachet, Chablis) or medium dry (Loire). With a very creamy sauce, a sweet wine may be tried.

Smoked fish only tolerates very aromatic wines (Sauvignon, Alsace).

· Foie gras: Sauternes (a classic choice) or a great white from Burgundy, or an Alsace (Riesling or Gewurtztraminer).

· Cold meats: young aromatic wines (Beaujolais, Côtes-du-Rhône, Côtes-de-Provence, Loire). Sauerkraut only likes white wine from Alsace.

· Game: goes well with quite powerful reds (Pommard, Gevrey-Chambertin, Vosne-Romanée, Chambolle-Musigny, Châteauneuf-du-Pape).

· Meat: lamb - a relatively fine red wine (Pessac-Léognan, Volnay, Beaune, Savigny).

Veal, poultry, white meat: a less light red wine (Côtes-du-Rhône) or a smooth Bordeaux (premières Côtes-de-Bordeaux, Côtes-de-Castillon). Burgundies also goes well. The essential is to avoid wines that are too powerful.

Red meat: wines with more body. Chinon, Saint-Nicolas-de-Bourgueil, Beaujolais (Morgon, Fleurie, Juliénas, Moulin-à-vent), northern Côtes-du-Rhône (Châteauneuf, Tavel, Hermitage). Pedigree Burgundies and Bordeaux (Côtes-de-Bourg, Saint-Emilion, Médoc) are perfect.

· Cheese:

Soft cheeses: (Tomme de Savoie, Port-Salut): dry whites or reds that are still young (Corbières, vintage Beaujolais).

Soft creamy cheese (reblochon type): fuller bodied whites (white Bourgogne, dry white Bordeaux) or a Burgundy, or even a light red Bordeaux.

Pressed cheeses (gruyère, comté): fruity reds or characterful whites (Arbois or a great dry Bordeaux).

Blue cheese (Roquefort, etc.): sweet white or full-bodied red.

Goat's cheese: full-bodied wines (Sauvignon, Sancerre, Pouilly Fumé, well-defined Beaujolais, Côtes-du-Rhône, Côtes-de-Provence, Côteaux du Languedoc).

Strong cheeses: white wines with plenty of body (Gewurtztraminer goes well with Munster, Sauternes with Livarot, Epoisses, Maroilles) or reds that can accompany a wide range of foods (Clos du Vougeot, Chambertin, Châteauneuf-du-Pape, Madiran).

· Desserts: chocolate goes very well with Banyuls or Rivesaltes.

Don'ts

· Vinaigrette and wine: with a salad, water, only water!

· Sweet dishes or cream sauces with red wine, bar a few exceptions.

· Wine and the freezer: never put wine in the freezer to cool it quicker.

* Translation from "Le vin à la maison" by Louis Plessis, with the kind autorisation from Flammarion, the publishers.

9782842591397

Auteur : Annie Fatet
Kennel, Florence
Ponchon, Christine

Date de parution : 01/09/2001

Éditeur : Aedis

Collection : Petit guide

Classification : Cuisine