Food and wine pairing

Photo de JJ (CC BY 2.0)
https://www.flickr.com/photos/21178482@N00/3720697611/

Cheeses

Fontina

Italy. Aosta Valley.

Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.

Ripening : 2 months.

Synonyms

Fontal
Fontina Val D’Aosta
Fontinella

This dish pairs well with 21 drinks :

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

Banyuls Traditionnel 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

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

Bock

Beer(s)

Serve at 09-13°C or 48-55 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 12 to 18 months.

>dish info

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

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

Clos de Vougeot

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 7 years.

Aging potential (estimation) : 10 to 15 years old and more.

>dish info

Framboise lambic

Beer(s)

Serve at 05-10°C or 41-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 3 years old.

>dish info

Fruit lambic

Beer(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Grand Roussillon 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

India pale ale

Beer(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 months.

>dish info

Kriek lambic

Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 3 years old.

>dish info

Lambic

Beer(s)

Serve at 04-07°C or 39-45 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 5 to 10 years old.

>dish info

Maury 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

Maury Tuilé 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

Menetou-Salon 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) : 4 to 6 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

Rasteau Ambré rancio

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

Rasteau Tuilé rancio

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

Rivesaltes 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

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