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Food and wine pairing ideas

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Food and wine pairing

Rollot

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

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

See also:

This dish pairs well with 11 drinks :

Amber ale

Amber ale
Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 months if unpasteurized, 6 to 9 months if pasteurized.
>dish info

Amber Märzen

Amber Märzen
Beer(s)

Serve at 08-12°C or 46-54 °F.

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

Bière de garde ambrée

Bière de garde ambrée
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

Cofee

Cofee
Non-alcoholic beverage(s)

Serve at 50-70°C or 122-158 °F.

>dish info

Cornas

Cornas
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
>dish info

Hermitage rouge

Hermitage rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 10 to 20 years old and more.
Prefer a pairing with a wine of at least 8 years old.
>dish info

Imperial stout

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

Saint-Émilion

Saint-Émilion
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 15 years old.
>dish info

Stout

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.
>dish info

Tripel

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