Food and wine pairing

Cabrales

Spain. Asturias.

Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.

Ripening : 3 to 6 months.

Drinks and wines types

Sweet and Medium-sweet white wine(s) (16)

Mistelle(s), fortified wine(s) (13)

Beer(s) (6)

Still red wine(s) (6)

Yellow wine(s) / Vin jaune(s) (5)

Still white wine(s) (3)

Cider(s) / Perry / Mead (2)

Non-alcoholic beverage(s) (1)

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 20 years old and more.

Serve with the most mature cheeses.

>dish info

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 10 to 20 years old.

>dish info

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

>dish info

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.

Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.

>dish info