Food and wine pairing

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Roussette du Bugey Montagnieu

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 8 years old.

This drink pairs well with 12 dishes:

Meals families

Cheeses (1)

Cured Meats (1)

Freshwater fish (2)

Main courses (7)

Shellfish and Seafood (1)

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.

Blue cheese made from raw cow's milk.

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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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Freshwater fish

Fried freshwater fish

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Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

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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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Cured Meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

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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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Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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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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