{"id":19302,"date":"2021-11-25T11:02:36","date_gmt":"2021-11-25T10:02:36","guid":{"rendered":"https:\/\/www.vinispi.com\/holiday-special-what-to-drink-with-snails-in-garlic-butter\/"},"modified":"2024-04-08T16:44:27","modified_gmt":"2024-04-08T15:44:27","slug":"holiday-special-what-to-drink-with-snails-in-garlic-butter","status":"publish","type":"post","link":"https:\/\/www.vinispi.com\/en\/holiday-special-what-to-drink-with-snails-in-garlic-butter\/","title":{"rendered":"Holiday special: what to drink with snails in garlic butter?"},"content":{"rendered":"

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The holiday classic<\/h2>\n

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A traditional New Year’s Eve appetizer, snails stuffed with garlic butter are the perfect way to get the party started. <\/span><\/p>\n

Their original, refined texture calls for a delicate, elegant pairing. <\/span><\/p>\n

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: u<\/span>A wine capable of counterbalancing the power of this dish.<\/span><\/p>\n

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.<\/span><\/p>\n

What to drink with snails in garlic butter?<\/h2>\n

Chablis, the Burgundian pairing that never fails<\/span><\/h3>\n

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

The less pronounced creaminess and minerality of Chardonnay from Chablis go very well with garlic butter. <\/span>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.<\/span><\/p>\n

Arbois Blanc, the Chardonnay of Jura<\/span><\/h3>\n

Arbois Blanc<\/a> is a Jura AOC made mostly from Chardonnay, to which Savagnin, the region’s king of white grapes, may be added.<\/span><\/p>\n

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

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

Champagne Brut: full of bubbles<\/span><\/h3>\n

For the most discerning gourmets, snails in garlic butter can be served with Champagne<\/a>.<\/span><\/p>\n

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. <\/span><\/p>\n

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.<\/span><\/p>\n

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#Arbois<\/a>#Celebrations<\/a>#Chablis<\/a>#Champagne<\/a>#Food & Wine<\/a><\/div>[vc_empty_space]Array[vc_empty_space][vc_empty_space]
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