The Château Filhot can be appreciated as an aperitif or throughout the following meals :
- foie gras
- melons
- Scallops
- asparagus with sauce mousseline
- a good roast free-range chicken
- a capon
- fish with sauce as the Turbot or a Sole
- cheeseboard: bleus and Roquefort
- desserts (Almond Cake, Fruit Tart)
The wine may be served at the best temperature for the tasting. For the sweet wines, this temperature is around 10°C. It could be suitable to open the bottle at the right time too. A airing could sometime benefit to the wine, specially for the oldest vintages. You can also decant the wine into a decanter. It helps to separate any deposit often present in old wines and to develop the bouquet.
