| Food Match |
The vivid fruit, rounded body and silkiness, offset with crispness make his very suitable for fine dining, delicate tasting menu dishes... matching the floral aromatics more nuanced dishes. Steer away from heavy rich red meat, and towards white meat and fish.. from high end turbot in a butter sauce, delicate dover sole but also salmon. The crispness of the Chevret should handle the oiliness in salmon tartare. The red fruit, crispness and impression of sweetness of the 2019 vintage open up possibilities with fusion styles - Asia/European dishes. Salty, lightly sweet, delicately spiced dishes. Scallops or prawns with ginger and citrus. Delicate anise favours will work, dill and fresh coriander. It would go nicely with fennel - raw and finely shaved in a salad or roasted with butter and olive oil. It’s fruity and light enough to accompany salads. |
