Wine and food pairing: fresh French peas

The best pairing is with a dry, supple, floral white wine from a grape variety that respects the tenderness of the greens while providing a refreshing boost. A white Saumur or a Vouvray sec du domaine d'orfeuilles(100% Chenin), with its aromas of white flowers, orchard fruits and natural liveliness, is the perfect accompaniment to the sweet green flavors of the peas. Their fine acidity enhances the slightly sweet notes of the vegetables while ensuring a delicate balance.

An unoaked Chardonnay, for example a Bourgogne aligoté or a Viré-Clessé from domaine de Verpaille, also pairs well. The grape's natural roundness hugs the tender texture of peas, while its notes of fresh hazelnut and green apple prolong the vegetal, springtime impressions on the palate.

In a more original register, a Jura wine, such as a Côtes-du-Jura made from Savagnin or Chardonnay grapes, may be suitable, especially if it has a discreet oxidative touch. This adds depth without overwhelming the dish, especially if it includes lardons or a touch of butter.

Finally, a very pale, subtle rosé, such as those from Provence, can be a good choice for a slightly more rustic version of the dish or served warm in summer, bringing lightness, freshness and discreet aromatic continuity. Try the Follow me Jeune Homme du Chateau des Annibals on this recipe, for example.

This dish therefore calls for delicate, nuanced white wines, favoring harmony with the vegetal freshness and natural sweetness of the pea, for a tasting full of finesse.