Meal and wine pairing

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Clairette de Bellegarde

White

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 33meals

Meal families

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

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Cold starters

Avocado stuffed with shrimp

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Desserts

Baked Alaska

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Sea fish

Brandade

Brandade : mixture of fish and olive oil.

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Desserts

Brioche

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Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.

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Sauces

Cocktail sauce

Cognac or whisky with ketchup, mayonnaise and tabasco.

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Cheeses

Crottin de Chavignol

France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.

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Cheeses

Dry goat cheese

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Cheeses

Goat Cheese

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Cheeses

Goat Cheese log

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Salads

Goat cheese salad

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Cold starters

Grapefruit and crab

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Sea fish

Grilled sardines

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Cheeses

Idyll gris

United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.

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Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette

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Cheeses

Lincoln log

United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

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Cheeses

Pecorino

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Cheeses

Pélardon

France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.

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Cheeses

Picodon

France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.

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Cheeses

Picolin

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 1 week.

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Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Cheeses

Rocamadour

France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Ripening : 6 days minimum.

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Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft goat's milk cheese with a natural rind.

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