Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
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Serve at:
13-15. °C This wine is paired well with 45meals
Meal families
Cheeses
Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened raw cow's milk cheese with mould on the rind ripened in grape pomace.
Cheeses
Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort d’été produced at 1500 meters above sea level and with the milk of a single flock.
Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Cheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.
Main meals
Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)
> view the mealMain meals
Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Main meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Cheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Livarot
France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.