Meal and wine pairing
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Serve at:
12-14. °C This wine is paired well with 53meals
Meal families
Freshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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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.
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 de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.
Cheeses
Caprice des Dieux
France.
Soft-ripened pasteurized cow's milk cheese with rind.
Cheeses
Comté vieux
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.
Mushrooms, Vegetables, Pasta and Rice
Croziflette
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.
Cheeses
Dancing fern
United States. Tennessee.
Soft-ripened raw cow's milk cheese.
Ripening : 2 months.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Main meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
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Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
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Good Thunder
United States. Minnesota.
Soft-ripened cow's milk cheese with a washed rind with beer (Brown ale).
Main meals
Gratin savoyard
Dish based on reblochon with potatoes, bacon and sometimes onion.
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Ivory sauce
Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
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