Food and wine pairing

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52122463035/

Roussette du Bugey

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk from : 2 years.

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

This drink pairs well with 21 dishes:

Meals families

Appetizers and Amuse-bouches (2)

Cheeses (1)

Cured Meats (1)

Freshwater fish (2)

Main courses (10)

Mushrooms, Vegetables, Pasta and Rice (1)

Seafish (1)

Shellfish and Seafood (3)

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.

Blue cheese made from raw cow's milk.

> view all pairings

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

> view all pairings

Main courses

Cheese fondue

Switzerland.

Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

> view all pairings

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

> view all pairings

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.

> view all pairings

Main courses

Four cheese fondue

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

> view all pairings

Freshwater fish

Fried freshwater fish

> view all pairings

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.

> view all pairings

Seafish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

> view all pairings

Freshwater fish

Grilled pike-perch

> view all pairings

Main courses

Mont d'or raclette

Raclette : melted cheese served with cold cuts, potatoes and vegetables.

> view all pairings

Cured Meats

Pâté en croûte

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

Served cold.

> view all pairings

Appetizers and Amuse-bouches

Radish and butter

Radishes served with salt and butter.

> view all pairings

Main courses

Sea tartiflette

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

> view all pairings

Appetizers and Amuse-bouches

Seafood bites

> view all pairings

Shellfish and Seafood

Seafood salpicon

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

> view all pairings

Main courses

Tartiflette

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

> view all pairings

Main courses

Tartiflette with Mont d'or

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

> view all pairings

Main courses

Tofailles

France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

> view all pairings

Main courses

Vegetarian Tartiflette

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

> view all pairings