Meal and wine pairing
Serve at:
06-10. °C This wine is paired well with 222meals
Meal families
Cheeses
Acapella
United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Appetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealAppetizers
Anchovy butter canape
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealDesserts
Apple crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view the mealCheeses
Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Cheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.
Sea fish
Bluefin tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealWarm starters
Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.