THE FOODIST / WHICH WINE TO SERVE WITH SNAILS

Champagne for a vibrating and refined pairing 

GUEST BLOG / By Vinatis.co.uk--Whether in puff pastry or served with parsley butter, snails are a great classic of French gastronomy! Whether you prefer white or red wine or bubbles, find out how to pair this internationally renowned traditional French dish. 

Escargots et champagne 

Even though snails can be eaten all year round, they are a great classic for the festive season. When you think of the festive season you of course think of Champagne! The fine bubbles of Champagne frame the firm and tender flesh of the snail. 

Because they are usually served as a starter, to accompany with Champagne is part of the logic of tasting so as not to saturate your taste buds. Opt for a Champagne Blanc de Noirs, whose vineus and structured side goes well with aromas of parsley butter. These wines accompany particularly with puff pastry snails, whose dough provides a different texture. Favour Brut Champagne that has a low sugar content and therefore more suitable for the beginning of meal. 

Snails with dry and lively white wine (below): 

There are two snail varieties, the Burgundy snail and the Petit Gris, which are found mainly in southern France. The snails have actually been eaten since the prehistoric times. 

A true internationally renowned symbol of French gastronomy, this refined dish was served at a banquet with Napoleon and the Tsar of Russia. Whether it comes from Burgundy or not, this traditional Burgundian dish is often served with parsley butter. For a faultless regional paring choose a young Bourgogne Aligoté. 

The lightness, freshness and delicacy of these wines pair perfectly with snails. In fact, to support the firm and soft texture of the mollusk, a dry, young, fresh and mineral white wine is required. For a Bourgogne Aligoté wine with more structure, try a Bouzeron. The only village appellation in Burgundy that is made of 100% Aligoté grape variety. It is ideal as an aperitif or with a starter. Suggest: Bouzeron from Louis Jadot. 

For its beautiful citrus notes and fine crispiness, Mâcon Villages, is also a great choice to pair with snails. Made of Chardonnay grape variety, the buttery finish of the wine goes perfectly with the parsley butter of the dish. Suggest: Macon Villages Joseph Drouhin. 

Escargot with red wine (below): 

If you prefer red wine, opt for a wine made of Pinot Noir. This grape variety gives a lot of fruitiness, lightness and freshness to the wine. The Alsatian Pinot Noirs are supple with crispy fruit aromas and forest floor notes that are an exquisite match with the snails. Suggest: Pinot Noir Reserve Gustave Lorentz. 

With the snails cooked in Burgundian style go for a regional pairing with Pinot Noir from Bourgogne AOC. These wines provide a good value for money and have the right fruity aromas and freshness for the dish. In addition, the pairing is regional for a little more authenticity. 

Also red Sancerre, made of 100% Pinot Noir, from the Loire Valley matches well with snails. The appellation is more famous for its white wines, but it also produces some high quality red wines with beautiful cherry aromas and silky and soft tannins. Suggest: Domaine Fouassier and or Domaine Lucien Crochet.