Food and wine pairing ideas

Food and wine pairing

Bugey Mondeuse

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 8 years old.

Sheep and Goats

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

> view all pairings

Sheep and Goats

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

> view all pairings

Main courses

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

> view all pairings

Cheeses

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.

Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

> view all pairings

Offal and tripe

France. Normandy.

Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

> view all pairings

Veal

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

> view all pairings

Veal

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

> view all pairings

Main courses

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

> view all pairings

Furred game

> view all pairings