Summer vegetables: which wines to serve? Our best pairings

Pinot Blanc Chasseurs de Lune: the perfect accompaniment to tomato salads

A crisp white wine with notes of pear and lemon zest that:

• Brings out the tangy freshness of a salad of heirloom tomatoes.
• Enhances the sweetness of buffalo mozzarella or creamy burrata.
• Pairs beautifully with a light vinaigrette made with fruity olive oil.

Tip: Serve between 4 and 15°C in a large tulip glass to bring out its fruity aromas.

Sylvaner Exception: the double pairing

Partially aged in large oak barrels, concrete eggs, and barrels, it combines minerality and roundness, perfect for:

• A pan-fried summer vegetable dish (zucchini, eggplant, peppers) where it rinses away the cooking juices.
• A melon and charcuterie duo (raw ham or coppa), which it balances with its subtle tension.
• A thin vegetable tart seasoned with fresh herbs.

Tip: Decant for 30 minutes if the bottle is very young; serve at 62°F to round out the slight toasted notes.

Gewurztraminer Rayon de Lune: the perfect accompaniment to spicy salads

Its exotic bouquet (lychee, mango, rose) is softened by:

• A spicy Thai salad (green papaya, chili peppers, lemongrass).
• A bulgur wheat tabbouleh flavored with mint and mild chili pepper.
• Spring rolls with nuoc mam sauce.

Tip: Keep it well chilled (4°C) so that the sweetness remains delicate and does not overpower the vegetables.

Blanc Bec: the chameleon of avocado and shrimp starters

A blend of Sylvaner, Riesling, and Pinot Gris, it offers:

• A lemony tension that enhances the creaminess of an avocado and shrimp mayo.
• Floral notes that complement a zucchini and white fish tartare.
• A versatile profile for cold pasta with vegetables and pesto.

Serving suggestion: Serve at 9°C; a quick 5-minute chill in the freezer before serving enhances its freshness.