Food and wine pairing

Photo de Sharon Hahn Darlin (CC BY 2.0)
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Roussette de Savoie Frangy

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 5 years old.

This drink pairs well with 12 dishes:

Meals families

Cheeses (1)

Freshwater fish (1)

Main courses (8)

Mushrooms, Vegetables, Pasta and Rice (1)

Seafish (1)

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.

Blue cheese made from raw cow's milk.

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Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pasta gratin with fresh cream and reblochon cheese.

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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.

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Main courses

Four cheese fondue

Quatre fromages : Abondance, Beaufort, Emmental de Savoie, Gruyère de France.

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Main courses

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

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Freshwater fish

Pike quenelles

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

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Main courses

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Prefer a pairing with a young wine.

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Seafish

Sea bream in parchment with fennel

Prefer a pairing with a young wine.

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Main courses

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

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Main courses

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

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Main courses

Tartiflette with Mont d'or

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

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Main courses

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

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