Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 29meals
Meal families
Cheeses
Citeaux
France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.
Cheeses
Cremont
United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.
Main meals
Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)
> view the mealCheeses
La Bouille
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Sauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
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Monsieur-Fromage
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Cheeses
Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Cheeses
Nancy’s Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk and cow's cream with a bloomy rind.
Freshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view the mealBeef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
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