The holiday classic

A traditional New Year’s Eve appetizer, snails stuffed with garlic butter are the perfect way to get the party started.

Their original, refined texture calls for a delicate, elegant pairing.

Ideally, the wine should be fresh, acidic and fleshy enough to balance the meatiness of the snails and the fat of the garlic butter. In brief: uA wine capable of counterbalancing the power of this dish.

Because of the richness of the stuffing and the pronounced taste of the garlic butter, a dry, young white wine with pronounced acidity will be best suited to balance the fat and salt.

What to drink with snails in garlic butter?

Chablis, the Burgundian pairing that never fails

Snails stuffed with garlic butter are best served with dry, fresh, crisp white wines with a hint of minerality. The Chablis fits this description perfectly: it brings freshness and balances the spiciness of the garlic, confirming the theory of terroir pairings.

The less pronounced creaminess and minerality of Chardonnay from Chablis go very well with garlic butter. Its elegance and acidity are a perfect match for snails. The Chablis is lively, dry and fruity: in short, perfect for snails with garlic butter.

Arbois Blanc, the Chardonnay of Jura

Arbois Blanc is a Jura AOC made mostly from Chardonnay, to which Savagnin, the region’s king of white grapes, may be added.

The combination of the Jura terroir, special ageing and of0 the possible blending with Savagnin make Arbois a fruity, sustained, opulent and balanced wine with aromas of walnut and green apple.

Its well-balanced acidity and beautiful structure will stand up to snails in garlic butter. Between power and elegance, character and structure, Arbois reveals a long finish with notes of dried fruit.

Champagne Brut: full of bubbles

For the most discerning gourmets, snails in garlic butter can be served with Champagne.

As a general rule, it’s best to avoid champagnes with a dosage of more than 10g to match the subtle taste of snails. More sugar would make the palate heavier.

Choose a Champagne Brut, or even a Brut Nature, for a fresh, supple pairing. These are very dry wines, with subtle acidity and freshness on the palate, whose bubbles are the perfect complement to snail meat.