Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Vin de Savoie Apremont

Photo de tsubasuke5 (CC BY 2.0)
https://www.flickr.com/photos/tabitha0921/6468614195/

Vin de Savoie Apremont

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) : 1 to 3 years old.

This drink pairs well with 56 dishes:

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 3 years old.
> view all pairings

Cheeses

Good Thunder

Good Thunder
United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.
> view all pairings

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 3 years old.
> view all pairings

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 3 years old.
> view all pairings

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.
> view all pairings

Main courses

Raclette

Raclette
Melted cheese served with cold cuts, potatoes and vegetables.
Prefer a pairing with a wine under 2 years old.
> view all pairings

Cheeses

Reblochon fermier

Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.
> view all pairings

Cheeses

Saint-Félicien

Saint-Félicien
France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Spaghetti carbonara
Italy. Lazio.
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 3 years old.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Tagliatelle 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 3 years old.
> view all pairings

Main courses

Tartiflette

Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings