Serve at:
13-15. °C Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 15meals
Meal families
Main meals
Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Pork
Ham with wine lees
France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.
Cheeses
Maasdam
Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.
Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view the mealMain meals
Raclette
Melted cheese accompanied with sausage, potatoes and vegetables.
> view the mealPizza, Quiche, Tart and Pie
Regina pizza
Pizza with mushroom, ham, mozzarella and tomato sauce.
> view the mealPork
Rethel boudin blanc
France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Pork
Sandwich jambon beurre
France.
Ham sandwich with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham.
Cheeses
Tilsit
Germany.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : at least 2 months.