Meal and wine pairing
Photo by Jessy Smith - Licence Unsplash
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Serve at:
14-16. °C This wine is paired well with 175meals
Meal families
Cheeses
Andazul
Spain. Andalusia.
Blue-veined pasteurized goat's milk cheese.
Ripening : 3 to 4 months.
Cheeses
Bay blue
United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.
Desserts
Berliner doughnut
Deep-fried balls filled with marmalade, jam, custard and icing with powdered sugar or conventional sugar on top.
> view the mealCheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Desserts
Black and red fruits pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view the mealDesserts
Black forest cake
Cake of German origin (Schwarzwälder Kirschtorte) based on several layers of sponge cake with cocoa, flavored with kirsch, stuffed with cherries in syrup and whipped cream between each layer, topped with whipped cream and chocolate shavings.
> view the mealDesserts
Black plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view the mealCheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Cheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.
Cheeses
Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealCheeses
Bohemian blue
United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.
Fruits
Brasucado
France. Cevennes.
Cooking chestnuts over a wood fire in a large frying pan.
Cheeses
Cabrales
Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.
Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.