Food and wine pairing

Photo de Richard North (CC BY 2.0)
https://www.flickr.com/photos/richardnorth/7696748518/

Cheddar

United Kingdom (Cheddar, Somerset).

Pressed and uncooked cheese made from cow's milk.

The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).

Ripening : 3 to 24 months.

Synonyms

West Country Farmhouse Cheddar
Orkney Scottish Island Cheddar

This dish pairs well with 19 drinks :

Drinks and wines types

Beer(s) (12)

Spirit(s) and liqueur(s) (4)

Sweet and Medium-sweet white wine(s) (2)

Mistelle(s), fortified wine(s) (1)

American Pale Ale

Beer(s)

Serve at 04-06°C or 39-43 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 6 months.

>dish info

Armagnac

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Serve with the most mature cheeses.

Once you open the bottle, consume it within 12 months.

>dish info

Armagnac Ténarèze

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Once you open the bottle, consume it within 12 months.

>dish info

Banyuls Ambré rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °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

Barsac

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.

Serve with the young cheeses.

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

Bas Armagnac

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Once you open the bottle, consume it within 12 months.

>dish info

Haut Armagnac

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

(Extra Extra old).

Once you open the bottle, consume it within 12 months.

>dish info

Imperial pilsner

Beer(s)

Serve at 04-07°C or 39-45 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 6 to 12 months.

Serve with the most mature cheeses.

>dish info

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

Irish red ale

Beer(s)

Serve at 07-09°C or 45-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

Serve with the less mature cheeses.

>dish info

Oatmeal stout

Beer(s)

Serve at 10-13°C or 50-55 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

>dish info

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

Pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

>dish info

Pale lager

Beer(s)

Serve at 06-10°C or 43-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 4 to 6 months.

Serve with the most mature cheeses.

>dish info

Porter

Beer(s)

Serve at 08-11°C or 46-52 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 6 months if pasteurized, 6 to 12 months if unpasteurized.

>dish info

Quadrupel

Beer(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

>dish info

Sauternes

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.

Serve with the young cheeses.

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

Stout

Beer(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.

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

Serve with the most mature cheeses.

>dish info

Tripel

Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Cheddar

Synonyms

See also:

This dish pairs well with 19 drinks :