What wine pairs with sourdough?

Here are 3 recommended wine pairings for sourdough. Click the button below to explore all options on the Verso app.

Champagne Blanc de Blancs

sparkling · Chardonnay · Champagne · France — 6–8°C

Champagne Blanc de Blancs, with its brioche notes and minerality, is sourdough's ultimate partner.

Chablis

white · Chardonnay · Chablis · France — 10–12°C

Chablis (Chardonnay on Kimméridgian fossilised Jurassic oyster beds) — lemon, flint, green apple and chalky minerality share sourdough's natural acidity and purity; taut freshness echoing 24h-fermented natural-leaven lactic acid, flint prolonging 80%-hydration alveolar crumb and 250°C dutch-oven caramelised crust.

Muscadet

white · Melon de Bourgogne · Loire · France — 8–10°C

Muscadet sur lie (Melon de Bourgogne, Nantes, minimum 6 months on fine lees with autolysis) — lemon, Atlantic iodine, green apple and yeasty brioche notes echo sourdough's fermented character; lactic-yeast autolysis doubling the leaven's lacto-acetic fermentation, maritime salinity balancing sea-salt sprinkled on the crispy crust.

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