Food and wine pairing
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Saumur-Champigny
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 8 to 15 years old.
This drink pairs well with 360 dishes:
Main courses
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
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Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Serve with the most mature cheeses.
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Beef
Flap steak with shallots
Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
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Main courses
Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
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Main courses
Fondue normande
Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.
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Pizza, Quiche, Tart, Pie
Fouace angevine
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.
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Pizza, Quiche, Tart, Pie
Fouée with mojette beans
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.
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Pizza, Quiche, Tart, Pie
Fouée with rillauds
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.
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Cheeses
Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.
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Cheeses
Fourme d'Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
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Veal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
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Main courses
Galette saucisse
France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.
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Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
Serve with the less mature cheeses.
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Cheeses
Goat brie cheese
Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Serve with the less mature cheeses.
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Cheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
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