Food and wine pairing
Photo de jean-louis Zimmermann (CC BY 2.0)
https://www.flickr.com/photos/jeanlouis_zimmermann/3500396979/
Roussette de Savoie
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 3 to 5 years old.
This drink pairs well with 172 dishes:
Cheeses
Abbaye de Tamié
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Appetizers and Amuse-bouches
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
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Freshwater fish
Artic char a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Freshwater fish
Artic char with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Freshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
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Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
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.
Serve with the less mature cheeses.
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Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Cheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Prefer a pairing with a wine of at least 3 years old.
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Cheeses
Beaufort chalet d'alpage
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.
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Cheeses
Beaufort d’été
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.
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Main courses
Berthoud
France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.
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Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Cheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.
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Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
Prefer a pairing with a wine aged 1 to 2 years old.
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Offal and tripe
Calf’s brain fritters
Prefer a pairing with a wine aged 1 to 2 years old.
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