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Food and wine pairing ideas

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Food and wine pairing

Saint-Joseph blanc

Photo de jean-louis Zimmermann (CC BY 2.0)
https://www.flickr.com/photos/jeanlouis_zimmermann/3500387233/

Saint-Joseph blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.

Synonyms

  • Saint-Joseph white wine

This drink pairs well with 312 dishes:

Shellfish and Seafood

Lobster Thermidor

Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
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Cheeses

Morbier

Morbier
France. Bourgogne-Franche-Comté. Jura.
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 : 45 days minimum.
Serve with the less mature cheeses.
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Cheeses

Nimble

Nimble
United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.
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Cheeses

Oka ashed

Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Serve with the less mature cheeses.
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Cheeses

Patacabra

Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.
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Cheeses

Pélardon

Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
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Cheeses

Picodon

Picodon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses

Picolin

Picolin
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.
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