At once rounded and sprightly - a superb synthesis - this enjoyable and delicately powerful wine contributes lemony notes to oysters and matches their saltiness with its steady minerality. The same goes for cod roe (tarama), and crustaceans, steamed or in a cheese sauce. Its fullness enhances veal or poultry in white or cream sauce, and a mushroom risotto would also respond nicely to its aromatic persistence. It may also be served as a pre-dinner drink with savory puff pastries (gougères), or with dishes such as the burgundian specialty of cold ham with parsely (jambon persillé), mixed salads, or quiches. It goes perfectly well with most types of goat cheese, as well as with Beaufort, Comté or Cîteaux.
