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Jan 28, 2009 08:00 PM

What to eat with NV François Chidaine Montlouis-sur-Loire Brut

I realize this is a pretty versatile wine, so the answers could be very varied, but I'm looking for some creative ideas on a main course dish to serve with this wine. It's a sparkling 100% Chenin Blanc grown and vinified in the appellation just across the river from Vouvray.

I'm a pretty decent cook, an adventurous omnivore, and I have access to all sorts of ingredients, so go nuts. The only requirement is that the dish be at least somewhat seasonal for NYC in February (e.g., no BBQ, avocados or fresh tomatoes!)

Any suggestions? Thank you!

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  1. I love that wine...hell I love everything Francois Chidaine does, but the best meal I've had with that wine is sadly not too adventurous but I thought it was perfect. I had it with an omelette stuffed with Comte and fresh herbs and along side a big pile of super crunchy french fries sprinkled with grey salt, minced garlic and minced was perfect.

    1. The possibilities are myriad, but two come to mind: Fresh water fish in a cream-based sauce, or anything with chevre. Charlie Trotter, for example, has a killer recipe for roasted beet and chevre napoleons that would be beautiful.

      1. Chicken/guinea fowl/rabbit and quince tagine

        Poached chicken breasts or white fish served with a linden blossom sauce (best made with fresh flowers but could certainly be prepared with the dried blossoms used for herbal tea)

        1. How about offsetting some heat like blackened grouper or with a Madras curry?

          1. Thank you for the replies. A lot of these are just too good to pass up, so I'm thinking of a goat cheese app and a fish main course. Linden blossoms *never* would have occurred to me in a million years, but it sounds delicious.

            And clearly, I'm going to have to get another bottle to serve at brunch with omelettes!

            Will post after my dinner in Feb and let you know how it turned out.