Switching Up Tradition: Try a New Pairing with Your Frangipane Galette This Epiphany
Do you always find yourself popping open a bottle of cider for Epiphany? Perhaps this time, consider shaking up tradition by pairing a more intimate wine with your frangipane galette.
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Why Do We Pair Cider with Frangipane Galette?
When it comes to celebrating Epiphany, a frangipane galette is almost always accompanied by a bowl of cider. This pairing is faithfully followed by nearly 50% of French people, according to an OpinionWay poll cited by Le Figaro. During the Epiphany season alone, around 6 million bottles are consumed, as reported by the same source.
So, what’s the secret to the enduring appeal of this pairing? Cider, with its fruity, fresh, acidic, and sparkling characteristics, contrasts delightfully with the rich layers of puff pastry and the generously applied duo of custard and almond cream. Generally low in alcohol content, ranging from 2 to 6 percent on average, cider offers a variety of flavors depending on the apple varieties used, the blends, and the fermentation process. The sweet, sugary, and very fruity varieties pair well with the traditional brioche crown, while the more robust brut variety complements more complex recipes, such as those with apricots or pistachios. For the traditional frangipane, the semi-dry cider strikes a nice balance.
Exploring Alternatives: Clairette de Die
But is cider the only option? Certainly not, according to wine expert Emmanuel Delmas. For those seeking an original alternative to accompany their frangipane galette while keeping to a reasonable budget, Delmas recommends Clairette de Die. This effervescent wine, produced in the Rhône Valley and often overlooked, is noted for its elegance, refinement, and crisp grape flavors. “It has a relatively low alcohol content,” the expert points out, around 6-8%. Delmas also highlights its very fine bubbles, which add freshness to the wine, making it sweet and sparkling, and emphasizes its digestibility and refreshing qualities, which contribute to a “beautiful overall energy.” Ideally served between 10 and 12 degrees Celsius to fully express its flavors. While slightly more expensive than cider, the prices remain affordable, with entry-level options starting at around 5 euros in supermarkets, just slightly more than a bottle of cider.
So, let the people of Brittany and Normandy forgive us this minor deviation from tradition. But to kick off the grand parade of frangipane galettes in January, this year (just this once) we’ll set aside the cider in favor of a Drôme Clairette de Die. However, we’ll leave them the full enjoyment of their pure butter pastries, by far the best!
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