Serve at:
08-10. °C Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
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This wine is paired well with 36meals
Meal families
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Desserts
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
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Coolea with Cumin Seed
Ireland. Cork.
Pasteurized cow's milk cheese.
Ripening : 3 months.
Shellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.
Veal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
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Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Cheeses
Morbier
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.
Cheeses
Oka ashed
Canada. Quebec.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.