Food and wine pairing
Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/51503123899/
Vin de Savoie Arbin
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 6 to 10 years old.
This drink pairs well with 25 dishes:
Cured meats
Cecina
Spain. Castile and León.
Beef salted and smoked then dried.
Prefer a pairing with a wine aged 3 to 8 years old.
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Poultry
Chicken supreme with chanterelles
Poultry supreme : all the white meat from the breast and wings of poultry.
Prefer a pairing with a wine aged 3 to 8 years old.
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Poultry
Chicken with chanterelles
Prefer a pairing with a wine aged 3 to 8 years old.
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Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
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Pork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
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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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Beef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Prefer a pairing with a wine aged 3 to 8 years old.
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Main courses
Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
Prefer a pairing with a wine aged 3 to 8 years old.
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Poultry
Roast chicken with chanterelles
Prefer a pairing with a wine aged 3 to 8 years old.
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Feathered game
Roast quail with black and white grapes
Prefer a pairing with a wine aged 3 to 8 years old.
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Feathered game
Roast young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a wine aged 3 to 8 years old.
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Main courses
Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
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Offal and tripe
Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Prefer a pairing with a young wine (3-5 years).
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Veal
Veal shank Italian style
Prefer a pairing with a wine aged 3 to 8 years old.
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Main courses
Vegetarian Tartiflette
Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.
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