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Food and wine pairing

Vin de Savoie Abymes

Photo de Jen Arrr (CC BY 2.0)
https://www.flickr.com/photos/jenarrr/9246707676/

Vin de Savoie Abymes

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

Synonyms

  • Vin de Savoie Les Abymes

This drink pairs well with 38 dishes:

Cheeses

Abbaye de Tamié

Abbaye de Tamié
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Abondance

Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Beaufort

Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Pork

Boudin blanc

Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Chevrotin

Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Prefer a pairing with a wine aged 1 to 2 years old.
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Mushrooms, Vegetables, Pasta and Rice

Croziflette

Croziflette
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.
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Pork

Diots with crozets

Diots with crozets
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Emmental

Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese
Prefer a pairing with a wine aged 1 to 2 years old.
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Mushrooms, Vegetables, Pasta and Rice

Farçon

Farçon
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Sweet and savory dish made with potatoes and dried fruits (prunes, raisins) slowly cooked in a bain-marie in a closed mold lined with strips of bacon.
Dish usually served with a green salad.
Prefer a pairing with a wine aged 1 to 2 years old.
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Main courses

Fondue savoyarde

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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Cheeses

French gruyère

French gruyère
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Hard cheese made from raw cow's milk with holes ranging from pea to cherry size
Ripening : 4 months minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Main courses

Gratin savoyard

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.
Prefer a pairing with a wine aged 1 to 2 years old.
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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Persillé de Tignes

Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
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Main courses

Raclette

Raclette
Melted cheese served with cold cuts, potatoes and vegetables.
Prefer a pairing with a wine aged 1 to 2 years old.
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