Food and wine pairing
Photo de Sylvain Torchet (CC BY 4.0)
https://www.flickr.com/photos/135631483@N07/54874269549/
Coteaux de l'Aubance
Sweet and Medium-sweet white wine(s)
Serve at 09-11°C or 48-52 °F.
Aging potential (estimation) : 10 to 20 years old and more.
This drink pairs well with 334 dishes:
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a pairing with a wine aged 4 to 10 years old.
> view all pairings
Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a regional pairing.
Prefer a pairing with a wine aged 4 to 10 years old.
> view all pairings
Desserts and Sweet Courses
Baked apples
Prefer a pairing with a wine aged 4 to 10 years old.
> view all pairings
Cheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
> view all pairings
Cheeses
Beenleigh Blue
United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.
> view all pairings
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view all pairings
Cheeses
Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
> view all pairings
Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
> view all pairings
Cheeses
Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
> view all pairings
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
> view all pairings
Cheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.
> view all pairings
Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
> view all pairings
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
> view all pairings
Cheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
> view all pairings
Pork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view all pairings
Seafish
Brill with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.
> view all pairings
Cheeses
Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
> view all pairings
Desserts and Sweet Courses
Candied chestnut vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view all pairings
