Its aromatic qualities and its perfect balance allow it to make numerous food and wine combinations; the marriage will be perfect with:
- Grilled Fish with a creamy reduction sauce
- White meats (Veal, poultry, rabbit) with creamy sauce, lamb sweatbread (“ris de veau”), truffled white sausages (“Boudin blanc truffé”)
- fried scallops with its creamy reduction sauce of Coteaux du Layon
- Hard chees (Comté, etc.)
This wine has great aging potential; it will evolve over a minimum of 8 to 10 years.