Food and wine pairing ideas

Food and wine pairing

Berthoud

Photo de Frédérique Voisin-Demery (CC BY 2.0)
https://www.flickr.com/photos/vialbost/5687575643/

Berthoud

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

Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.

Served with jacket potatoes.

This dish pairs well with 3 drinks :

Roussette de Savoie

Roussette de Savoie

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 5 years old.

>dish info

Seyssel sec

Seyssel 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 3 years old.

>dish info

Vin de Savoie blanc

Vin de Savoie 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) : 2 to 3 years old.

>dish info