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Food and wine pairing

Ice cider

Photo de Sutha Kamal (CC BY-SA 2.0)
https://www.flickr.com/photos/suthakamal/2821804894/

Ice cider

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 132 dishes:

Cheeses

Amablu

Amablu
United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Desserts and Sweet Courses

Apple and rhubarb crumble

Apple and rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Desserts and Sweet Courses

Apple crumble

Apple crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Desserts and Sweet Courses

Apple crumble with almonds

Apple crumble with almonds
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Desserts and Sweet Courses

Apple dartois

Apple dartois
Dartois : two strips of puff pastry surrounding a filling.
Once you open the bottle, consume it within 3 weeks.
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Desserts and Sweet Courses

Apple strudel

Apple strudel
Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Ashbrook

Ashbrook
United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.
Once you open the bottle, consume it within 3 weeks.
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Cheeses

Big woods blue

Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
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Cheeses

Bleu d'Auvergne

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.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Bleu de Gex

Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Bleu de Laqueuille

Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Bleu des Causses

Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Bleu du Vercors-Sassenage

Bleu du Vercors-Sassenage
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Blue cheese

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.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings