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Food and wine pairing ideas

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Meal and wine pairing

Photo by Olga Serjantu - Licence Unsplash
https://unsplash.com/fr/photos/verre-a-boire-transparent-avec-un-liquide-rouge-46dw1oNOacw

Côtes d’Auvergne Boudes

Red

Still wine

Serve at: 14-16. °C (57-61 °F)

This wine is paired well with 10meals

Meal families

Warm starters

Beaufort cheese soufflé

Served hot.

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Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

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Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.

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Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.

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Warm starters

Cheese soufflé

Served hot.

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Warm starters

Comté cheese soufflé

Served hot.

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Cooked meats

Dry cured sausage

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Warm starters

Gruyère cheese soufflé

Served hot.

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Cheeses

Petit Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.

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Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.

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