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When ?
Its conservation varies from 4 to 5 years, 6 to 8 years for the best years.
Serve between 10 and 11°C.
How ?
Our 1er Cru FOURCHAUME has a great aromatic complexity, which predisposes it to many associations, including hot oysters and fish in sauce. But also, on beautiful poultry, veal in white sauce, andouillettes and snails.
It will enhance with finesse a ham à la Chablisienne, local specialty.
Aperitif - Foie gras - Cheese - Seafood - Fish - White meat - Poultry
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