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Food and wine pairing ideas

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Food and wine pairing

Coteaux de Saumur

Photo de micheile henderson (CC0 1.0) Unsplash.com
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Coteaux de Saumur

Sweet and Medium-sweet white wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.

This drink pairs well with 70 dishes:

Cheeses

Crozier blue

Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
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Cheeses

Fleur d'Audresselles

Fleur d'Audresselles
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.
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Pizza, Quiche, Tart, Pie

Fouace angevine

Fouace angevine
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.
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Pizza, Quiche, Tart, Pie

Fouée with goat cheese

Fouée with goat cheese
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.
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Cheeses

Le bleu 1924

Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.
Prefer a pairing with a developed wine.
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Consommés, Broths and Soups

Pauchouse

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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