Food and wine pairing
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Vin de Savoie Chignin-Bergeron
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 3 to 10 years old.
This drink pairs well with 87 dishes:
Cheeses
Comté vieux
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.
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Mushrooms, Vegetables, Pasta and Rice
Croziflette
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.
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Cheeses
Dancing fern
United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.
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Salads
Dandelion salad with lardons
Dandelion salad with diced bacon and sometimes soft-boiled egg.
Prefer a pairing with a wine aged 1 to 4 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 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 4 years old.
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Cheeses
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 4 years old.
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Mushrooms, Vegetables, Pasta and Rice
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 4 years old.
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Main courses
Fondue normande
Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.
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Cheeses
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 4 years old.
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Miscellaneous
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Freshwater fish
Geneva style arctic char
Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.
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Cheeses
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.
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Main courses
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 4 years old.
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Sauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
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Salads
Mesclun with goat cheese
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Main courses
Moitie-Moitie fondue
Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.
Prefer a pairing with a wine with a good acidity.
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Desserts and Sweet Courses
Mont-blanc
Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.
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Cheeses
Morbier
France. Bourgogne-Franche-Comté. Jura.
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 : 45 days minimum.
Serve with the less mature cheeses.
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Main courses
Mushroom fondue
Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.
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Cheeses
Off Kilter
United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).
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