It will be appreciated for an aperitif with the famous crème de cassis (kir) or other burgundy specialties like snails, jambon persillé. Also with fried fish, seafood or dry and salty goat cheeses.
Enjoy as an aperitif with goat’s cheese canapés or paired with rich cuisine, shelfish, grilled salmon, brandade de morue (salted cod and potato mash), veal cutlets with chanterelle mushrooms.