17 Nov RECIPE CREATION – WINE PARING WITH CHÂTEAU DE TRACY POUILLY FUME
THOMAS PASQUEREAU – CREATION OF RECIPES MATCHED WITH THE MADEMOISEILLE DE T 2020 – OF CHATEAU DE TRACY – AOC POUILLY FUME
Chef Thomas Pasquereau and his creation of “Crab in Flower” – recipes matched with the wine MADEMOISEILLE DE T – CHÂTEAU DE TRACY COMTESSE ALAIN D’ESTUTT D’ASSAY POUILLY FUME 2020
The wine’s tasting note: The first exotic nose is explosive, develops a variation of the character of Sauvignon: boxwood, blackcurrant bud and honeysuckle. Airing clarifies and amplifies these scents, to which are added citrus notes.
Taste: The attack is clean, lively, straight. The bouquet is complex, marked by citrus fruits then exotic fruit (mango, passion), declines all the aromatic palette perceived on the nose and continues with fresher notes such as grapefruit zest, followed by saline notes.
The dish proposed by chef Thomas PASQUEREAU was therefore created based on these floral and citrus notes. The recipe is a crab zephyr, dill and ginger, lemongrass bisque and citrus zest.