Meal and wine pairing
Serve at:
08-10. °C This wine is paired well with 81meals
Meal families
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.
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view the mealCheeses
Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Cheeses
Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort produced from June 1 to October 31.
Cheeses
Beaufort fruity
France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.
Main meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Main meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).
Cheeses
Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-soft raw goats milk cheese and mould on the rind.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view the mealCheeses
Comte vieux
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.
Cheeses
Cremont
United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.