Meal and wine pairing
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Serve at:
11-13. °C This wine is paired well with 143meals
Meal families
Appetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view the mealFreshwater fish
Artic char in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Artic char with cream sauce
Cream sauce : Bechamel sauce with cream.
> view the mealFreshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view the mealCheeses
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.
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.
Cheeses
Beaufort old
France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.
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.
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealCheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.