As of the Epiphany comes the tradition of the Galette des Rois … frangipane and puff pastry finely gilded … but what wine to propose with the Galette des Rois?
The Epiphany celebrates the visit of the Magi to the infant Jesus on the 6th of January.Nevertheless, it is true that the Epiphany goes back very far before the birth of Jesus.
L a tradition that from that day, the Galette des Rois either put in homes throughout the month of January. The galette of kings consists of a puff pastry finely gilded and a frangipane, in which is hidden a bean. I voluntarily set aside the ‘crown of kings’, which I do not consider, perhaps wrongly, as a ‘galette des rois’. The bean often represented a figure of the crèche, but this one has for several decades taken different forms.
L has frangipane, in turn is composed of almond cream 2/3 and 1/3 of custard. Do not confuse pithiviers (in the Loiret) and galette des rois.
L has a strong sweet frangipane offers print, and if I’m very attracted to it, it seems important to offset the sweetness with a wine great combination of sugar and acidity. Quite naturally the sweet wines will meet this expectation, provided that the whole offers a certain vitality. If the mellow white wines allow this, it is interesting to head towards sparkling wines finely sweetened.
WHAT WINE WITH BOX?
E n effect, the bubbles support the acid sensation, and magnify aromas. On the other hand, it will be necessary to compensate the acidity by a thin sweetness in order to accompany at best the frangipane, and to avoid the shock acid-sugar. The sugar of the frangipane risking to strongly support the acid sensation supported by the effervescence of the bubbles. Sugar is therefore a necessity.
C owever, we forget demi-sec Champagne … what interest to involve at least 35 grams of sugar in Champagne? I do not see any. A large Champagne strongly dosed, seems to me a contradiction. As much to find pleasure elsewhere, and for less, especially!
C lairette Die, where are you? Underestimated, this appellation reveals pretty wines, when again we are oriented towards picky winegrowers, and believe me there are some! Starting with the Achard estate. Some will also think of a Moscato d’Asti. But let us favor the pretty Clairettes of Die, let us see!
A ther finely sugary bubbles … not occultons cider, and good! Eric Bordelet, but also Johanna Cécillon, and other artisans of the same barrel are able to impulse magnificent ciders that will find their place on such a dessert.
Being oriented on a finely fluffy white wine, the sugar must be present without dominating. The importance of balance is essential here in order to offer a wine full of vitality so as not to overload the whole in sugar.
- Vouvray ‘tender’ (half dry)
- Coteaux of the Aubay, Coteaux du Layon (Loire)
- Jurançon fluffy
- Pacherenc of Vic Bilh
Combine a fine sweetness with bubbles in order to gain balance and again in vitality. Especially, at the end of the meal, to mix the freshness to a sweetness sweetens one gains in elegance and not to overload the end of meal.
- Clairette of Die
- Cerdon du Bugey
- Moscato d’Asti
By: Emmanuel Delmas
***Grabbed from: http://www.sommelier-vins.com/2017/01/vin-et-galette-des-rois.html