Food and wine pairing
Photo de Ryohei Noda (CC BY 4.0)
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Vin de Savoie blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 3 years old.
Synonyms
- Vin de Savoie white wine
This drink pairs well with 167 dishes:
Cheeses
Abbaye de Tamié
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.
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Cheeses
Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Pairing with a dominant Chasselas grape.
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Freshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
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Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Pairing with a dominant Roussanne grape.
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Cheeses
Ashbrook
United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.
Serve with the less mature cheeses.
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Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Cheeses
Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.
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Cheeses
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.
Pairing with a dominant Jacquère grape.
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Cheeses
Beaufort chalet d'alpage
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.
Pairing with a dominant Jacquère grape.
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Cheeses
Beaufort d’été
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.
Pairing with a dominant Jacquère grape.
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Main courses
Berthoud
France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.
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Sauces
Beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Sauces
Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
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Cheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.
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Cheeses
Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
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Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
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Main courses
Cheese fondue
Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).
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