Food and wine pairing
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Bugey blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 6 to 8 years old.
Synonyms
- Bugey white wine
This drink pairs well with 36 dishes:
Appetizers and Amuse-bouches
Chorizo and Comté cheese toast
Prefer a pairing with a dry wine.
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Cheeses
Dancing fern
United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.
Prefer a pairing with a dry wine.
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Main courses
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
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Main courses
Four cheese fondue
Quatre fromages : Abondance, Beaufort, Emmental de Savoie, Gruyère de France.
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Cheeses
Good Thunder
United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.
Prefer a pairing with a dry wine.
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Miscellaneous
Grilled cheese
Hot sandwich on white bread with butter and cheese.
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Cheeses
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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Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Cheeses
Off Kilter
United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).
Prefer a pairing with a dry wine.
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Mushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Prefer a pairing with a dry wine.
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Consommés, Broths and Soups
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
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Cold starters
Pike mousseline with crayfish sauce
Mousseline : light culinary preparation to which whipped cream is added.
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Freshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
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