Food and wine pairing

Arbois Pupillin rouge

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 6 to 10 years old.

Cheeses

United States. Vermont.

Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Ripening : 3 months.

Pairing with a dominant Poulsard or Trousseau grape.

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Cheeses

France. Bourgogne-Franche-Comté. Jura.

Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Ripening : 45 days minimum.

Pairing with a dominant Poulsard or Trousseau grape.

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Salads

Pairing with a dominant Poulsard or Trousseau grape.

Prefer a pairing with a wine aged 1 to 3 years old.

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Cheeses

Canada. Quebec.

Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Pairing with a dominant Poulsard or Trousseau grape.

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