After a carafage, its aromatic complexity and its balance will allow numerous food and wine matching, such as:
- Fish or shellfish (lobster, shrimp...) with their creamy sauce
- White meats (Veal, poultry, rabbit) with creamy sauce
- Foie Gras
- White sausage “Boudin blanc truffé”…
- Hard ewe cheeses like Comté (24 or 36 months, Old Dutch cheese…)
This wine, very pleasant already, will favorably evolve over 10 years minimum.
