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Food and wine pairing ideas

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Food and wine pairing

Fat bottom girl

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

Cheeses

Fat bottom girl

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.

This dish pairs well with 9 drinks :

Brut cider

Brut cider
Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.
Once you open the bottle, consume it within 3 days.
>dish info

Dark lager

Dark lager
Beer(s)

Serve at 06-10°C or 43-50 °F.

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

Maury rouge Tuilé Hors d'âge

Maury rouge Tuilé Hors d'âge
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.
>dish info

Morgon

Morgon
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

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

Palette rouge

Palette rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 15 years old.
>dish info

Pineau des Charentes rosé

Pineau des Charentes rosé
Mistelle(s), fortified wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 years old.
Once you open the bottle, consume it within 2 months.
>dish info

Saison

Saison
Beer(s)

Serve at 11-14°C or 52-57 °F.

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