Food and wine pairing ideas
Photo by Jorge Cancela(CC BY 2.0)
https://www.flickr.com/photos/jorgecancela/6472486721/
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
See also : Ossau-iraty
White
Serve at 08-12. °C (46-54 °F)
“ Pair with a wine of at least 2 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth. ”
Red
Serve at 15-17. °C (59-63 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a young wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a young wine (3-4 years).
Aging potential (estimation) : 10 to 30 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Red
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a young wine (3-4 years).
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth. ”
White
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 30 years old and more for a 1855 classed growth. ”