For this new proposal of the ” Barrels & Food Alliance ” series, we decided to associate our Berthomieu oak barrel from Nevers, Allier and Vosges (in proportion of 70%/20% and 10%) with a leek maki.
This starter has the same taste characteristics as our oak blend on this barrel.
Indeed, this leek maki, whose sweetness is close to that of the Vosges oaks, is accompanied by a light mousse of crottin de Chavignol, the emblematic cheese of Sancerre, at the doors of our cooperage. The power of crottin is reminiscent of Allier oaks, with their ability to structure wines. The Chioggia beet, in pickles, constitutes freshness element of this recipe, as does the Nevers oak in our barrel.
Our Nevers Allier and Vosges blend combines the freshness of Nevers, the power of the Allier and sweetness of the Vosges oak. In short, the perfect alliance to sublimate your wines… and why not accompany this recipe with a sauvignon blanc from Sancerre in a nod to our origins?
