Batard Montrachet Grand Cru

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• Steamed white fish with light butter or citrus sauce (ปลานึ่งซีอิ๊ว (light version, no chili))

  The wine's dense fruit and mineral-driven acidity need a mild, buttery or citrus-forward preparation; strong chili or fish sauce heat would overwhelm its subtlety and clash with the oak-derived spice notes.

• Lobster or crab with cream or butter sauce

  Classic pairing for weighty Grand Cru white Burgundy — the wine's richness and acidity cut through cream and match the sweetness of shellfish without competing flavors.

• Aged Comté or other hard mountain cheese

  The wine's nutty, buttery-pastry notes and firm acid structure are a traditional match for nutty aged cheeses, which don't compete with its delicate aromatics the way spicier dishes would.