Wine and food pairing: cauliflower gratin

Cauliflower gratin, with its melting texture and generous layer of béchamel or cheese au gratin, is a comforting, rich dish. To accompany this blend of vegetal sweetness and creaminess, it's best to choose wines that offer a nice freshness to balance the richness of the dish, while having a roundness and aromas that harmonize with the sweet flavors of cauliflower.

A Chardonnay du Mâconnais or a Saint-Véran du domaine Cornin, with its notes of white-fleshed fruit, hazelnut and sometimes a slight buttery touch, is the perfect accompaniment to the gratin. Its roundness complements the creaminess of the dish, while its freshness balances the richness of the cheese and béchamel.

A Chardonnay or a Savagnin du Jura, with their complex aromas of nuts, almonds and ripe fruit, go very well with the sweet flavors and melting texture of cauliflower gratin. These wines bring a lovely structure and a touch of originality to the pairing.

A light, fruity Alsace Pinot Blanc offers apple and pear aromas with refreshing acidity. It's a simple but effective choice to accompany the richness of the gratin, while respecting the mild flavors of the cauliflower.

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A Côtes-du-Rhône blanc du domaine Pique-Basse, often based on Marsanne, Roussanne or Grenache blanc, brings lovely roundness and aromas of white-fleshed fruit and flowers. It pairs harmoniously with the creamy texture of the gratin and the sweet, toasty flavors of the cheese.