Vin de Savoie Chignin-Bergeron

Cheeses

Oka ashed

Canada. Quebec.

Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Serve with the less mature cheeses.

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Mushrooms, Vegetables, Pasta and Rice

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 4 years old.

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

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Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

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Freshwater fish

Pike with beurre blanc sauce

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

Prefer a pairing with a wine aged 3 to 5 years old.

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Freshwater fish

Pike-perch with beurre blanc sauce

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

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Seafish

Plaice with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Mushrooms, Vegetables, Pasta and Rice

Polenta

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

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Pork

Pork crépinettes with apple

Crépinettes : minced pork wrapped in caul fat.

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Main courses

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Prefer a pairing with a wine under 2 years old.

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Cheeses

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.

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Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk (Red label).

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Seafish

Roast monkfish loin

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

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Seafish

Roasted cod

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Seafish

Roasted cod fillets with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Seafish

Roasted monkfish

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

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Appetizers and Amuse-bouches

Scallops fritters

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Main courses

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

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Main courses

Shabu-shabu

Pieces of beef meat diced and cooked in a pot of boiling water with vegetables.

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Salads

Smoked duck breast salad

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Miscellaneous

Snails in the Burgundy style

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

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Mushrooms, Vegetables, Pasta and Rice

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 4 years old.

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Main courses

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Prefer a pairing with a wine with a good acidity.

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Salads

Spiny lobster salad

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Food and wine pairing