Meal and wine pairing
Photo by Jorge Cancela(CC BY 2.0)
https://www.flickr.com/photos/jorgecancela/6472486721/
Quadrello di Bufala
Italy. Lombardy.
Buffalo milk pasteurized cheese with a creamy paste and a washed-rind from pale pink to oatmeal colored.
This dish pairs well with:
Wine colors
Alsace Riesling
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Riesling
“ Prefer a pairing with a wine with residual sugar.
Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 10 years old. ”
Anjou
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a medium dry wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Côtes de Bergerac Demi-sec
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Côtes de Bordeaux Saint-Macaire Moelleux
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Côtes de Bordeaux Sainte-Foy Moelleux
White
Serve at 08-10. °C (46-50 °F)
“ The commercial name generally used is Sainte-Foy Bordeaux Moelleux.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Montlouis sur Loire Moelleux
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 30 years old. ”
Rosette
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old. ”