Meal and wine pairing
Serve at:
06-08. °C This wine is paired well with 86meals
Meal families
Sea fish
Avruga caviar
Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).
> view the mealCheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire and Nottinghamshire.
Blue unpasteurised cow's milk cheese.
Cheeses
Caerphilly
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with white hard pressed paste and a natural white rind.
Cheeses
Comte vieux
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.
Cold starters
Eggs Benedict and smoked salmon
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view the mealSea fish
Gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view the mealCooked meats
Lonzu
France. Corsica.
Cold meats, prepared with salt and wine then dried, peppered and smoked.
Sea fish
Lox
Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.
> view the mealBeef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
> view the mealCheeses
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.