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Food and wine pairing ideas

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Food and wine pairing

Arbois Savagnin

Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinndombrowski/2588741696/

Arbois Savagnin

Still white wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 20 to 30 years old.

This drink pairs well with 87 dishes:

Shellfish and Seafood

Lobster parisienne

Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
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Shellfish and Seafood

Lobster Thermidor

Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
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Cheeses

Maasdam

Maasdam
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.
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Cheeses

Mont d'or

Mont d'or
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.
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Cheeses

Morbier

Morbier
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.
Serve with the less mature cheeses.
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Cheeses

Oka ashed

Oka ashed
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.
Serve with the less mature cheeses.
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