Food and wine pairing ideas
Photo by Mumumío(CC BY 2.0)
https://www.flickr.com/photos/mumumio/40026919585/
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Pinot gris
“ Prefer a pairing with a wine with residual sugar.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
White
Serve at 10-12. °C (50-54 °F)
Main grape variety: Pinot gris
“ May be called Russian Imperial Stout. ”
> view detailsWhite
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a medium dry wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Other drinks
Serve at 09-11. °C (48-52 °F)
“ May be called Russian Imperial Stout. ”
> view detailsWhite
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 15 years old. ”
White
Serve at 12-14. °C (54-57 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”