Experience shows that a wine is better appreciated according to the sensations and emotions it arouses in a taster, than according to the latter’s knowledge of wine. Experience also shows that a wine is best appreciated when combined with carefully chosen dishes. Our approach to food pairing is based on three fundamental principles:
Simplicity is the key to successful food and wine pairing. A minimally prepared and presented dish shows a finesse that will round out the character of our great wines. The ingredient formula is just as simple: a basic element (a), a complementary element (b) and a contrast element (c).
There’s a history of flirtation between wine and food. The first appearance is very important. The colors of the dish should evoke the aromatic universe of the wine, and match the color of the wine’s robe. Bright colors in the food, for example, give an early indication of the presence of summer fruit aromas in the wine. The texture of the food is just as important, playing an essential role as the wine and food caress each other on the palate. For a beautiful texture, it’s best to avoid dry cooking, while considering that the crispness of the surface of the dish is essential for a good appreciation of the bubbles in sparkling wines.
CAVE DES MONTAGNES wines possess three of the four primary flavors: acidity, bitterness and sweetness, all derived from Pinot Noir, which benefits from the sublime terroir of our mountains. The salty side is completely absent. It goes without saying that the salt present in the dish will allow all the flavors to reveal themselves.
The combination of the sumptuous texture of the mozzarella and the juiciness of the tomato is an emblematic Italian creation. On the palate, the freshness of our sparkling and rosé wines is matched by the tender chewiness of this ensemble, complemented by the melting saltiness of a blend of olive oil, pepper and salt.
High-quality wines from exceptional terroirs, tailor-made to reflect your values.
