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If the galette des rois traditionally calls for cider, why not innovate with wine? A sommelier guides us to avoid the misstep.
The end of the Christmas holidays and the return to school in January herald the arrival of other festivities. Epiphany, celebrated this Sunday, January 5, officially kicks off the galette des rois season, which lasts throughout the month of January. If tradition naturally directs us towards cider to accompany this puff pastry cake topped with frangipane, some may wish to take a step aside. To do this, Gabriel Veissaire, head sommelier at the Le Meurice hotel, offered Le Figaro Vin his galette and wine pairings to get off the beaten track of cider and perry. Generally speaking, “you should avoid wines that are too sweet because they will not go well with cream, butter and frangipane.», he advises. “You have to favor things that are quite specific in terms of acidity, playing on opposites.»
For the brioche pancake
For fans of the brioche pancake, recognizable by the candied fruits that adorn its thin golden crust, sweet white wines will be a great ally. “With a late harvest based on gewurztraminer from Alsace, it works well. It is a wine made from grapes harvested late and therefore over-ripe. It’s very exuberant, we find lychee, rose, a very floral side», describes the head sommelier. The latter also suggests a natural sweet wine, such as Muscat de Rivesaltes for its aromatic and fresh side which will perfectly enhance a brioche crown.
For the frangipane pancake
For those who tend to lean towards the traditional frangipane, no hesitation, a dry sparkling wine will be ideal. Gabriel Veissaire particularly recommends those from the Vouvray appellation: “Chenin thrives on these soils and gives the wines flavors of toasted almond, hazelnut or brioche. The Vigneau-Chevreau estate offers it in brut and semi-dry and that of Clos Naudin an extra broken.»
More generally, sparkling wines from the Loire Valley, dry or semi-dry, will also match very well depending on the sommelier. Just like clairette-de-die, which goes very well with frangipane “by its acidity, its charming and thirst-quenching side which gives it the muscat “. Finally, for more originality, a young Calvados can be an interesting pairing according to Gabriel Veissaire. Ideal for its flavors of “fresh and orchard apples», the sommelier advises choosing it at a maximum of 10 years of age and suggests those from the Dupont family estate.
Also read
Our selection of Breton and Norman ciders to accompany the galette des rois, from 4 euros
Besides the wines, Gabriel Veissaire has a little surprise in store with mead. “This honeyed, caressing, enveloping, floral aspect goes very well with frangipane as well as with brioche. Those from Bulle de Ruche are excellent and you can find all types of vintages, based on different honeys.»
