Champagne & Sparkling Wine | Appetite stimulating acidity make either Champagne or sparkling wine an excellent aperitif or an accompanyment to salty, smoky and spicy dishes.
Pommery Brut (France)
(dry, light, crisp Champagne)
Mini Herb Frittatas with Smoked Salmon
Veal Scallops with Scotch Whisky Pan Sauce
Crispy Cod with Lima Beans, Crab and Corn
Curried Crab and Watermelon Salad with Arugula Moet et Chardon Brut Imperial (France)
(dry, rich Champagne)
Chickpea Fries with Sage and Parmesan
Smoked Salmon and Herbed Egg Salad Involtini
Grilled Chicken Paillards with Cilantro-Mint Dressing
Herbed Pork Tenderloin with Strawberry Salsa
(Food and Wine, Annual Cookbook 2004) | White Burgundy | French White Burgundy is almost exclusively made from Chardonnay grapes. The largest city in Burgundy, Dijon, isn't know for wine, but for mustard.
A young Chablis or St. Veran
Shellfish (Robert Drouhin)
oysters, snails, shellfish (Pierre Henry Gagey)
Cote d'Or wines
Any fish or light white meat such as veal (Robert Drouhin)
A basic village Chablis
As an aperitif, with hors d'oeuvres and salads (Christian Moreau)
A Premier Cru or Grand Cru Chablis
Something special, such as lobster (Christian Moreau)
Trout (Pierre Henry Gagey)
Louis Jadot
homard grille Breton (blue lobster) (Pierre Henry Gagey)
(Windows on the World: Kevin Zraly, 2006) | Chardonnay | Some 800 different California Chardonnays are marketed today. The best recent vintages are: 1997*, 1999*, 2000, 2001*, 2002*, 2003, 2004
(* Exceptional)
Oysters, lobster, a complex fish with sauce beurre blanc,
Pheasant salad with truffles (Margrit Biever & Robert Mondavi)
fowl, ham, seafood in sauces (Francis Mahoney: Carneros Creek Winery)
fresh boiled Dungeness crab cooked in Zatarain's crab boil, New Orleans style with melted butter and sourdough French bread (David Stare: Dry Creek)
seviche, shellfish, salmon with a light hollandaise sauce
(Warren Winiarski: Stag's Leap Wine Cellars)
barbecued whole salmon in a sorrel sauce (Janet Trefethen)
Sonoma Coast Dungeness crab right from the crab pot,
with fennel butter (Richard Arrowood)
(Windows on the World: Kevin Zraly, 2006) |
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