Arbois
White
Serve at 14-16. °C (57-61 °F)
“ May be called DIPA or Imperial IPA.
Serve with the most mature cheeses. ”
Photo by Michael Korcuska(CC BY-SA 2.0)
https://www.flickr.com/photos/mkorcuska/4298392193/
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
See also : Montboissié du Haut Livradois
White
Serve at 14-16. °C (57-61 °F)
“ May be called DIPA or Imperial IPA.
Serve with the most mature cheeses. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a dominant Poulsard or Trousseau grape.
Pair with a wine over 1 year old.
Aging potential (estimation) : 6 to 10 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Pair with a wine of 1 to 2 years old.
Aging potential (estimation) : 2 to 4 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 4 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Other drinks
Serve at 06-09. °C (43-48 °F)
“ May be called DIPA or Imperial IPA.
Serve with the most mature cheeses. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 10 years old.
Aging potential (estimation) : 50 years old and more. ”
Red
Serve at 06-08. °C (43-46 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 15 to 30 years old and more. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
White
Serve at 09-11. °C (48-52 °F)
“ Serve with the less mature cheeses.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a wine of at least 5 years old. ”
> view detailsRed
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ Serve with the less mature cheeses.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”