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Food and wine pairing ideas

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Meal and wine pairing

Lambic

Sparkling wine

Serve at: 04-07. °C (39-45 °F)

This wine is paired well with 24meals

Meal families

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.

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Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Semi-hard pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

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Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.

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Cheeses

Dirt lover

United States. Missouri.
Soft-ripened pasteurized sheep’s milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 2 weeks.

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Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

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Cheeses

Fontina

Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.

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Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.

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Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind wrapped in strips of spruce.

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Cheeses

Kapiti Kikorangi

New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.

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Cheeses

Moody blue

United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.

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