Food and wine pairing

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Arbois Pupillin Savagnin

Still white wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 20 to 30 years old.

This drink pairs well with 8 dishes:

Meals families

Cheeses (4)

Cured Meats (1)

Eggs (1)

Pork (1)

Seafish (1)

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 3 to 4 months.

Silver label printed in blue and red.

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Seafish

Brandade

Brandade : mixture of fish and olive oil.

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Eggs

Chanterelle omelette

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Cheeses

Fribourg

Switzerland. Fribourg.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 5 months minimum.

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Cured Meats

Jambon noir de Bigorre

Prefer a pairing with a wine with an oxidative note.

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Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.

Cheese is produced from mid-May to mid-October.

Ripening : 10 months minimum.

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Cheeses

Livarot

France. Normandy.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

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Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.

Smoked sausage.

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