Meal and wine pairing
Photo by Jorge Cancela(CC BY 2.0)
https://www.flickr.com/photos/jorgecancela/6472486721/
Muracciole
France. Corsica.
Semi-soft raw sheep's milk cheese with a natural rind.
Ripening : 4 weeks.
This dish pairs well with:
Wine colors
Béarn
Red
Serve at 13-15. °C (55-59 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 2 to 5 years old. ”
Brulhois
Red
Serve at 16-18. °C (61-64 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Cahors
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Irouléguy
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Lavilledieu
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 8 years old. ”
Madiran
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Muscat du Cap Corse
White
Serve at 08-10. °C (46-50 °F)
“ Serve with the less mature cheeses.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 10 years old. ”
Saint-Sardos
Red
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
Vin de Corse
Red
Serve at 16-18. °C (61-64 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old. ”