Let’s Dine And Wine With Millesima

Amidst the constant hustle of today’s dynamic world, we are gradually losing touch with our friends, family, and loved ones. It is time we rejuvenate those bonds over dinner and, of course, wine from Millesima, our evermore companion.

With a global customer base of 150,000, Millesima owns 2.5 million wine bottles in stock in the 200-year-old Bordeaux cellars. Here is a brief memorandum to all the wines we recommend you to pair with delicious dishes. We have also provided the health benefits of the meal to make sure you stay healthy.

Champagne with salmon

Be it the classic cuisine of Japan, the salmon sushi, or the palatable smoked salmon of New York, light-bodied wine like champagne perfectly blends with the crisp roasted and barbecued variety of salmon.

Chefs recommend pairing wines as per the seasonings and sauce used in the preparation of the fish. For instance, the Sauvignon Blanc from Millesima completely balances the lime taste of sushi,  Pontis Gris compliments the sour taste buds inflicted by lacquered salmon, and not to forget to mention the wine fermented from ripe stone fruits, Grenache, which totally alloys with the spicy flavor of salmon.

Medicinal Benefits: Health experts advocate the consumption of fish for its enormous content of omega-3 fatty acids, which is credited to maintain a healthy heart. It mitigates the risk of heart attack, maintains blood pressure, and reduces blood clots by raising the levels of good cholesterol(HDL) in the body.

Burgundy with duck

This winter delicacy is famous for its spunky flavor, which can be roasted as well as prepared with a tint of cream. Millesima’s Burgundy red is the best companion for the duck breast when pan-fried to a gritty texture and blood-red appearance.

China’s famous Peking duck, widely known for its multilayer preparation, is served in stages. To begin with, the skin tastes best with a garlic dip followed by meat pieces in the plum sauce and adorned with spring onions.

It’s best paired with Pontis Gris or black fruit-flavored Barossa valley to nullify the high acidic content of the bird meat and sour taste of the platter, respectively.

Medicinal Benefits: Duck meat has vitamin A and B12 as the main content. Iron, proteins, folate, and omega-3 fatty acids foster the body’s energy and nourish skin, muscles, and hair.

Chardonnay with pork

Glazed ham, the dish of celebration, is famous for its sugary flavor, which tastes a bit like honey and maples. Chardonnay from Chablis is the best pairing to the acidic hams; a serving of baked apple on the side table adds to its eloquence.

Chefs have experimented with pork sausages for different herbs as seasonings since British times. However, irrespective of the time, Bordeaux, the white wine, has been a long-time mate of sausages flavored with fennel and also slow-roasted pork shoulders.

Medicinal Benefits: Pork is a credible source of minerals like selenium, thiamine, zinc, vitamin B6 and B12, and iron. It improves body performance and maintains creatine and beta-alanine levels.

The final word

So, what are you waiting for? Call that friend, invite for a sleepover, order your favorite food, and pair it with the best wine from Millesima, now delivering in more than 120 countries.

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