Food Pairings — Zichy Anna Brut Nature Prestige 2020
The Prestige’s vibrant acidity, brioche-and-almond notes from extended lees ageing, and gently floral aromatics pair wonderfully with elegant, clean dishes where ingredient quality leads the way.
Seafood & starters
- Oysters (natural or with lemon)
- Marinated scallops
- Octopus carpaccio
- Salmon tartare or gravlax with dill yoghurt
- Goat cheese mille-feuille
The interplay of saline and creamy textures echoes the wine’s mineral character beautifully.
Light, delicately seasoned fish dishes
- Pan-roasted pike-perch with lemon butter sauce
- Zander with an almond crust
- Cod with a white-wine velouté
- Grilled sea bass with fresh greens
The wine’s precision brightens the subtle sweetness of the fish.
White meats & fine dining dishes
- Guinea fowl fillet with a white-wine sauce
- Chicken breast with porcini cream
- Quail with almond risotto
- Veal medallions with a lemon–rosemary jus
The brioche notes from lees ageing sit naturally alongside these refined flavours.
Cheese selection
- Aged goat cheese
- Comté (18–24 months)
- Gruyère
- Ossau-Iraty
- A light touch of Trappista or Emmental on a cold platter
Creamy, gently nutty flavours meet the wine’s almond aromatics perfectly.
Desserts — keep sweetness subtle
- Lemon tart
- White chocolate mousse
- Almond financier
- Elderflower semifreddo
Brut Nature character works best with fresh, citrus-led, less sweet desserts.
