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Food and wine pairing

Arbois blanc

Photo de PipO_esperger (CC BY 2.0)
https://www.flickr.com/photos/25824635@N08/6852597132/

Arbois blanc

Still white wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.

Synonyms

  • Arbois white wine

This drink pairs well with 61 dishes:

Sauces

Hollandaise sauce

Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Le Gruyère bio réserve

Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Le Gruyère réserve

Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
Pairing with a blending wine from Chardonnay and Savagnin.
> view all pairings

Sauces

Matelote sauce

Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
Pairing with a blending wine from Chardonnay and Savagnin.
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Main courses

Moussaka

Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Nicasio square

Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Pairing with a blending wine from Chardonnay and Savagnin.
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Seafish

Provençal-style tuna

Provençal-style tuna
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Rambol with walnut

Rambol with walnut
France. Île-de-France. Yvelines.
Melted cheese made from cow's milk (heated with butter, water and salt) with walnut.
Pairing with a blending wine from Chardonnay and Savagnin.
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