Tasting notes
Acidity · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickTrout Meunière with Parsley Potatoes
The fine buttery texture of the fish harmonizes with the freshness and fruity nuances. The lemon enhances the vibrant acidity, while the mineral note of the dish underscores the elegance of the accompaniment.
- Braised chicken thighs with mushrooms and thyme
Velvety mushroom and poultry flavors enhance the wine's mild acidity and medium body, while herbs and umami subtly round out the fruitiness.
- Pan-fried Trout with Lemon Herb Butter and New Potatoes
Tender trout and light lemon butter highlight the wine's fresh acidity; the fine texture of the potatoes complements body and minerality without overpowering the wine.
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- Pike quenelles with lemon sauce
Soft textures and a light lemon sauce that enhance the wine's acidity and balance its minerality and low alcohol, creating a fresh and refined pairing on the palate.
- Berrichon Easter Meat Pie
The bright acidity cuts through the richness of the pastry and meats, while the fruity notes highlight the finesse of the stuffing for a saline and refreshing balance.
- Garlic Prawns with Lime Zest
The intensity of the garlic and the citrus touch highlight the aromatic freshness, while the acidity balances the richness of the oil, enhancing the flavor of the sea in a vibrant and balanced way.
Common varieties
Auxerrois
Auxerrois is a white grape variety mainly cultivated in Alsace, France. It is often used in blends with Pinot Blanc to produce dry and aromatic white wines, with flavors of white fruits and flowers.