Food and wine pairing

Photo de Jim Fischer (CC BY 2.0)
https://www.flickr.com/photos/jimfischer/26805503701/

Arbois Pupillin Pinot noir rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 3 to 10 years old.

This drink pairs well with 7 dishes:

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.

Ripening : 12 to 24 months.

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Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.

Hard cheese made from raw cow's milk with holes ranging from pea to cherry size

Ripening : 4 months minimum.

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Beef

Roasted bone marrow

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Main courses

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

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Main courses

Tofailles

France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

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Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.

Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 2 months minimum.

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Main courses

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

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