Food and wine pairing ideas

Food and wine pairing

Côtes de Bordeaux Sainte-Foy rouge

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

Cheeses

United States. New York. Stephentown.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Prefer a pairing with a wine of at least 3 years old.

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Beef

Italian cuisine.

Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

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Cheeses

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.

Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Ripening : 4 weeks.

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Cheeses

United States. Indiana.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Prefer a pairing with a wine of at least 3 years old.

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Cured Meats

Served cold or at room temperature.

Prefer a pairing with a wine over 5 years old.

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Cured Meats

Served cold or at room temperature.

Prefer a pairing with a wine over 5 years old.

> view all pairings