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Food and wine pairing

Aiglon aux herbes

Photo de Jorge Cancela (CC BY 2.0)
https://www.flickr.com/photos/jorgecancela/6472486721/

Cheeses

Aiglon aux herbes

France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.

See also:

This dish pairs well with 9 drinks :

Coteaux du Loir rouge

Coteaux du Loir rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 6 to 8 years old.
>dish info

Côtes du Jura blanc

Côtes du Jura blanc
Still white wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.
Pairing with a blending wine from Chardonnay and Savagnin.
>dish info

Entre-Deux-Mers blanc

Entre-Deux-Mers blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
>dish info

Faugères rouge

Faugères rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Gigondas rouge

Gigondas rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 15 years old.
>dish info

Pacherenc du Vic-Bilh sec

Pacherenc du Vic-Bilh sec
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
>dish info

Touraine blanc

Touraine blanc
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
>dish info