Meal and wine pairing
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Serve at:
08-10. °C This wine is paired well with 121meals
Meal families
Cold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
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Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Camembert affiné au cidre
Camembert bathed for fifteen days in Norman Cider.
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Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Main meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).
Sea fish
Citrus salmon gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
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Coach farm triple cream goat cheese
United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.
Shellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
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