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Food and wine pairing

Brut cider

Photo de Austin Keys (CC BY-SA 2.0)
https://www.flickr.com/photos/brostad/3212757971/

Brut cider

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.

Synonyms

  • Dry cider

This drink pairs well with 438 dishes:

Cheeses

Mont Saint-Francis

Mont Saint-Francis
United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.
Once you open the bottle, consume it within 3 days.
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Cheeses

Mt Tam

Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Once you open the bottle, consume it within 3 days.
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Cheeses

Nancy's Hudson valley camembert

Nancy's Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.
Once you open the bottle, consume it within 3 days.
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Cheeses

Neufchâtel

Neufchâtel
France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Once you open the bottle, consume it within 3 days.
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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.
Once you open the bottle, consume it within 3 days.
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Cheeses

Nimble

Nimble
United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.
Once you open the bottle, consume it within 3 days.
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Sauces

Normandy sauce (fish)

Normandy sauce (fish)
Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).
Once you open the bottle, consume it within 3 days.
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Cheeses

Ovelha amanteigado

Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.
Once you open the bottle, consume it within 3 days.
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Salads

Parisian salad

Parisian salad
Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.
Once you open the bottle, consume it within 3 days.
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Cheeses

Paški sir

Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
Once you open the bottle, consume it within 3 days.
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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
Once you open the bottle, consume it within 3 days.
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Cheeses

Pavé d'Auge

Pavé d'Auge
France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.
Once you open the bottle, consume it within 3 days.
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Cheeses

Pecorino sardo maturo

Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.
Once you open the bottle, consume it within 3 days.
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Cheeses

Pérail de brebis

Pérail de brebis
France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
Once you open the bottle, consume it within 3 days.
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