What to drink with a galette des rois?

by Mélissa Dameron
Accords mets et vins galette

Epiphany Day is fast approaching! A celebration that is accompanied by the traditional galette des rois. Whether puff pastry or brioche, SoDivin advises you on the best food and wine pairings.

The best wines to pair with galette des rois

With a galette des rois with frangipane…

The best food and wine pairings with a frangipane puff pastry are a sweet white wine or a sparkling wine.

Indeed, Champagnes go well with this sweet and gourmet dessert. To counter the fatness and the pronounced taste of butter, the fine bubbles of a Champagne can bring a liveliness in the mouth and a pleasant freshness. We recommend the Deutz Amour de Deutz 2000 or the Krug Brut 1998.

The syrupy, sweet white wines are also a good compromise to enjoy a galette des rois with frangipane. However, watch out for excess fat. Sauternes are very aromatic and very rich sweet wines. Prefer a fruity Sauternes, with a hint of acidity to counter the fatness of the pancake. We recommend a Château Climens 2001 or a Château Coutet 1990.

With a brioche galette des rois…

The galette des rois brioche, in crown strength with pearl sugar and candied fruit is a traditional galette from Provence. For tasting, we recommend Alsace wines such as Domaine Marcel Deiss 2003. In addition, just like the puff pastry, Champagnes and sweet wines will go perfectly with the brioche cake.

In addition, a semi-dry white wine or a young Muscat can go very well with a galette des rois brioche without distorting the gluttony of the dessert.

Our selection of great wines

Château de Fargues 1990

Château de Fargues 1990

Rated 96/100 by Robert Parker Wine Advocate in april 2013

“It is the most powerful of the trilogy. Delivering 130 grams-per-liter residual sugar at 13.6% alcohol, it has a prodigious bouquet of over-ripe oranges, toffee apple, chlorophyll and even a faint hint of chocolate. The palate is medium-bodied with a luscious ripe mandarin and apricot-tinged entry, building wonderfully to a botrytis-laden finish that fans out like a firework, leaving traces of cumin and dried orange peel on the long finish. The ’90 de Fargues is simply superb in every way, a multi-faceted wonder. “

Philipponnat 2007

Philipponnat 2007 cuvée 1522

Rated 16.5/20 by Jancis Robinson

“Creamy, candied apple fruits with bakery aromas, cream and a hoppy finish. Full of flavour and persistence, and finishes with a sour twang.”

Jacques Selosse 2002

Jacques Selosse 2002

Rated 96/100 by Robert Parker Wine Advocate in november 2013

” Extra Brut Blanc de Blanc is, as he announces while pouring it, “another thing entirely.” Pristine, Normandy cider-like pear fruit strikes me as something of a common denominator – even trans-regionally – for this exceptional northern French vintage, and the chew of skin and piquancy of pit serve to stimulate the palate along with saliva-inducing salinity. Almond in frangipane guise along with pistachio extract and rowan, iris and gentian reinforce an alluring illusion of sweetness as well as of complexly wafting perfume; and a faint, noble suggestion of mushroom lends unanticipated savor. Predictably for its vintage, this buoyant, transparent, polished bottling finishes with more nuances than one can find mineral descriptors for, but chalk, smoke and salt – while pretty obvious – allude at least imperfectly to a spellbindingly sustained sense of interactive and intriguing if illusive nuances all set within an infectiously juicy and mouthwateringly savory context.”

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