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Food and wine pairing ideas

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Food and wine pairing

Vin de Savoie rouge

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

This drink pairs well with 79 dishes:

Poultry

Roasted duckling with Rouen sauce

Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
Pairing with a dominant Mondeuse grape.
Prefer a pairing with a wine of at least 2 years old.
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Cheeses

St. Stephen

St. Stephen
United States. New York. Stephentown.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses

Tarentaise cheese

Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.
Pairing with a dominant Gamay grape.
Prefer a pairing with a young and fruity wine.
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Cheeses

Thomasville tomme

Thomasville tomme
United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Pair with a dominant Mondeuse grape.
Pair with a wine over 1 year old.
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Main courses

Tofailles

Tofailles
France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.
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Cheeses

Tomme au marc

Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.
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Cheeses

Tomme crayeuse

Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.
Pair with a dominant Mondeuse grape.
Pair with a wine over 1 year old.
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