Meal and wine pairing
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Serve at:
08-10. °C This wine is paired well with 157meals
Meal families
Freshwater fish
Artic char with cream sauce
Cream sauce : Bechamel sauce with cream.
> view the mealFreshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view the mealCheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view the mealCheeses
Bamalou
France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.
Cheeses
Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort produced from June 1 to October 31.
Cheeses
Beaufort fruity
France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.
Main meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Sauces
Black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view the mealCheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.
Sauces
Brown butter sauce
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view the mealCheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Main meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).