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Food and wine pairing

Boerenkaas

Photo de Martin Fisch (CC BY-SA 2.0)
https://www.flickr.com/photos/marfis75/2522685070/

Cheeses

Boerenkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.

Synonyms

See also:

This dish pairs well with 17 drinks :

Anjou rouge

Anjou rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

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

Beaujolais rouge

Beaujolais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info

Bordeaux rouge

Bordeaux rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info

Brown Ale

Brown Ale
Beer(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.
>dish info

Buzet rouge

Buzet rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

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

Champagne blanc brut

Champagne blanc brut
White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Chinon rouge

Chinon rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 5 years old for the terraces, 15 to 30 years old and more for the hillside vineyards.
>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

Gaillac blanc

Gaillac 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 2 years old.
>dish info

Imperial stout

Imperial stout
Beer(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Oud bruin

Oud bruin
Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Pauillac

Pauillac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 7 years.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
>dish info

Saint-Émilion

Saint-Émilion
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 15 years old.
>dish info

Saint-Estèphe

Saint-Estèphe
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 6 years, 10 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.
>dish info

Saumur rouge

Saumur rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 5 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