Food and wine pairing
Photo de Didriks (CC BY 2.0)
https://www.flickr.com/photos/dinnerseries/6960380148/
Valençay rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 4 to 8 years old.
Synonyms
- Valençay red wine
This drink pairs well with 36 dishes:
Cheeses
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
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
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Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Cheeses
Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
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Cheeses
Sainte-Maure de Touraine
France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.
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Cheeses
Selles-sur-Cher
France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.
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Cheeses
Sofia
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.
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Cheeses
Valençay
France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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