Food and wine pairing

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

Cheeses

Hermelín

Czech Republic.

Soft-ripened cow's milk cheese with bloomy rind.

This dish pairs well with 45 drinks :

Drinks and wines types

Still red wine(s) (28)

Beer(s) (6)

Cider(s) / Perry / Mead (5)

Still white wine(s) (3)

Non-alcoholic beverage(s) (1)

Spirit(s) and liqueur(s) (1)

White sparkling 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

Anjou 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.

Prefer a pairing with a dry wine.

>dish info

Anjou Villages

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 8 to 12 years old.

Prefer a pairing with a light wine low in tannins.

>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 light wine low in tannins.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Beaujolais-Villages 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) : 3 to 4 years old.

Prefer a pairing with a light wine low in tannins.

>dish info

Beaune rouge

Still red wine(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 6 to 12 years old.

Prefer a pairing with a light wine low in tannins.

>dish info

Bergerac rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 7 to 10 years old.

Prefer a pairing with a light wine low in tannins.

>dish info

Black tea

Non-alcoholic beverage(s)

Serve at 40-55°C or 104-131 °F.

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

>dish info

Blonde ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 6 to 12 months.

>dish info

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.

Prefer a pairing with a light wine low in tannins.

>dish info

Bourgogne Hautes Côtes de Nuits rouge

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.

Prefer a pairing with a light wine low in tannins.

>dish info

Bourgogne Passe-Tout-Grains rouge

Still red wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Bourgogne 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) : 3 to 5 years old.

Prefer a pairing with a light wine low in tannins.

>dish info

Bourgueil rouge

Still red wine(s)

Serve at 14-17°C or 57-63 °F.

Can be drunk from : 2 years.

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

Prefer a pairing with a light wine low in tannins.

>dish info

Brouilly

Still red wine(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 years old.

Prefer a pairing with a light wine low in tannins.

>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

Calvados Domfrontais

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 6 months.

>dish info

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.

Serve with the young cheeses.

>dish info

Châteauneuf-du-Pape rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 6 years.

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

Prefer a pairing with a light wine low in tannins.

>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.

Prefer a pairing with a light wine low in tannins.

>dish info

Cidre Cotentin Extra-brut

Cider(s) / Perry / Mead

Serve at 08-10°C or 46-50 °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

Cidre de Normandie Brut

Cider(s) / Perry / Mead

Serve at 08-10°C or 46-50 °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

Cidre du Perche Brut

Cider(s) / Perry / Mead

Serve at 08-10°C or 46-50 °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

Côte de Brouilly

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 5 to 8 years old.

Prefer a pairing with a light wine low in tannins.

>dish info

Hermelín

See also:

This dish pairs well with 45 drinks :