Dry Chardonnay (<5g/l or up to 9g/l if TA <2g/l lower)

The wine can match up to strongly flavoured food such as duck ả l’ orange and rich sauces, such as a walnut or hollandaise sauce, if it is not too lemony. It is particularly good with crayfish thermidor or smoked haddock in a creamy, saffron sauce. It is equally good with salmon (fresh or smoked), scallops, crabs and with fish, seafood or corn chowders enriched with egg yolk and cream. If you are feeling extravagant, try the wondrous combination of a fresh crab or lobster risotto topped with truffle shavings. If you feel slightly less extravagant, or just prefer meat, go for a blanquette de veau, which mirrors the wine’s creamy complexity exactly.