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Food and wine pairing ideas

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Meal and wine pairing

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.

This dish pairs well with:

Wine colors

Alsace Riesling

White

Still wine

Serve at 08-10. °C (46-50 °F)

Main grape variety: Riesling

Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 10 years old.

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Anjou

White

Still wine

Serve at 08-10. °C (46-50 °F)

Prefer a pairing with a dry wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

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Bordeaux

White

Still wine

Serve at 08-10. °C (46-50 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

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Chinon

White

Still wine

Serve at 10-12. °C (50-54 °F)

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 7 years old.

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Cognac XO

White

Still wine

Serve at 18-24. °C (64-75 °F)

Serve with very dry cheese.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : once you open the bottle, consume it within 12 months.

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Gros Plant du Pays Nantais

White

Still wine

Serve at 08-10. °C (46-50 °F)

Serve with the less mature cheeses.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

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Pineau des Charentes

White

Still wine

Serve at 08-10. °C (46-50 °F)

Serve with very dry cheese.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 years old.
Once you open the bottle, consume it within 12 months.

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Sancerre

White

Still wine

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.

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Saumur

White

Still wine

Serve at 10-12. °C (50-54 °F)

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.

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Touraine

White

Still wine

Serve at 08-10. °C (46-50 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.

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