Food and wine pairing

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Crémant du Jura blanc

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 39 dishes:

Meals families

Appetizers and Amuse-bouches (4)

Cheeses (12)

Cold starters (1)

Desserts and Sweet Courses (13)

Freshwater fish (1)

Main courses (4)

Poultry (1)

Seafish (2)

Shellfish and Seafood (1)

Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Main courses

Baked Mont d'or

Baked Vacherin Mont-d'Or cheese.

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Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.

Blue cheese made from raw cow's milk.

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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.

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Cheeses

Coach farm triple cream goat cheese

United States. New York.

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

Ripening : 4 weeks.

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Desserts and Sweet Courses

Cookie

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Desserts and Sweet Courses

Doughnuts

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Cold starters

Eggs Benedict and smoked salmon

The richer the smoked salmon, more the wine must be marked by the acidity.

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Freshwater fish

Fish quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Desserts and Sweet Courses

Flemish waffle

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

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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.

Pairing with a dominant Chardonnay grape.

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.

Ripening : 4 to 8 weeks.

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Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.

Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

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Cheeses

Goat cheese log

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Appetizers and Amuse-bouches

Gougères with Comté

Gougères stuffed with Comté cheese.

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Cheeses

Lincoln log

United States. Michigan.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Ripening : 2 weeks.

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Desserts and Sweet Courses

Mandarine givrée

Mandarine sorbet served in a mandarine.

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Desserts and Sweet Courses

Orange givrée

Orange sorbet served in an orange.

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Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

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Main courses

Pad thai

Thailand.

Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.

Served with a sweet lime-based sauce.

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Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 18 to 24 months.

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.

Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.

Ripening : 45 days minimum.

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Desserts and Sweet Courses

Petit four

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