Meal and wine pairing
Serve at:
05-07. °C This wine is paired well with 146meals
Meal families
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Mushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
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Beef tournedos with peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Main meals
Carbonade flamande
Beef, horse or pork stew with onions cooked with dark beer.
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Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cows milk cheese with rind.
Poultry
Chicken satay
Satay sauce : coconut milk and peanut butter with garlic, lime and spices (coriander, cumin and fennel).
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Chocolate and orange trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
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Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
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Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
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