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.
Sushi, tuna, fine shell-fish, oysters and salted fish. Its subtlety likens it much to Champagne. Because of its fermentations in the barrel, it goes well with grilled or barbecued meats
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