Vin de Savoie Chignin-Bergeron

Cheeses

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 4 years old.

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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.

Prefer a pairing with a wine aged 1 to 4 years old.

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Freshwater fish

Artic char a l'unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Freshwater fish

Artic char with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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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.

Prefer a pairing with a wine aged 1 to 4 years old.

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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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Salads

Avocado and crab salad

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Salads

Avocado with shrimp and grapefruit salad

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Appetizers and Amuse-bouches

Bay scallop fritters

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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.

Prefer a pairing with a wine aged 1 to 4 years old.

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Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)

Pressed and uncooked cheese made from cow's milk.

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Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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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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Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Prefer a pairing with a wine aged 1 to 4 years old.

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Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

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Offal and tripe

Calf’s brain fritters

Prefer a pairing with a wine aged 1 to 4 years old.

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Cheeses

Caprice des Dieux

France.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Hot Starters

Cheese soufflé

Served hot.

Prefer a pairing with a wine aged 1 to 4 years old.

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Cheeses

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 4 years old.

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Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

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Poultry

Chicken with crayfish

Prefer a pairing with a wine aged 1 to 4 years old.

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Poultry

Chicken with morels

Prefer a pairing with a wine aged 1 to 4 years old.

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Food and wine pairing