Food and wine pairing

Photo de Sarah Nichols (CC BY-SA 2.0)
https://www.flickr.com/photos/pocheco/6873161125/

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.

Blue cheese made from raw sheep's milk.

Ripening : 3 months minimum.

This dish pairs well with 75 drinks :

Drinks and wines types

Sweet and Medium-sweet white wine(s) (19)

Beer(s) (16)

Mistelle(s), fortified wine(s) (16)

Still red wine(s) (9)

Still white wine(s) (6)

Yellow wine(s) / Vin jaune(s) (5)

White sparkling wine(s) (2)

Cider(s) / Perry / Mead (1)

Non-alcoholic beverage(s) (1)

Alsace Gewurztraminer

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 3 years.

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

Prefer a pairing with a wine with residual sugar.

>dish info

Alsace Gewurztraminer Vendanges tardives

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 3 years.

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

Prefer a pairing with a developed wine.

>dish info

Alsace Pinot noir rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 10 years old.

>dish info

Arbois Pupillin Vin jaune

Yellow wine(s) / Vin jaune(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 10 years.

Aging potential (estimation) : 50 years old and more.
Once you open the bottle, can last it in the fridge for one month.

Prefer a pairing with a young wine.

Once you open the bottle, can last it in the fridge for one month.

>dish info

Arbois Vin jaune

Yellow wine(s) / Vin jaune(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 10 years.

Aging potential (estimation) : 50 years old and more.
Once you open the bottle, can last it in the fridge for one month.

Prefer a pairing with a young wine.

Once you open the bottle, can last it in the fridge for one month.

>dish info

Baltic porter

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Bandol blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

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

Prefer a pairing with a wine of at least 2 years old.

>dish info

Banyuls blanc

Mistelle(s), fortified wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 5 years old.

>dish info

Banyuls Rimage

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) : 10 to 20 years old.

Pair with the fattest cheese.

>dish info

Banyuls Traditionnel rouge

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

Barley wine

Beer(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

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

>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.

Prefer a pairing with a wine of at least 5 years old.

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

Black tea

Non-alcoholic beverage(s)

Serve at 40-55°C or 104-131 °F.

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

Prefer a pairing with an oak tea.

>dish info

Bonnezeaux

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 4 years.

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

Prefer a pairing with a developed wine.

>dish info

Brown Ale

Beer(s)

Serve at 10-12°C or 50-54 °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

Cadillac

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 2 years.

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

Prefer a pairing with a developed wine.

>dish info

Cahors

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 3 years.

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

>dish info

Cérons

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 2 years.

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

Prefer a pairing with a developed wine.

>dish info

Champagne blanc demi-sec

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.

>dish info

Château-Chalon

Yellow wine(s) / Vin jaune(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk from : 10 years.

Aging potential (estimation) : 50 years old and more.
Once you open the bottle, can last it in the fridge for one month.

Once you open the bottle, can last it in the fridge for one month.

>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 wine of at least 8 years old.

>dish info

Condrieu Doux

Sweet and Medium-sweet white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 7 years.

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

Prefer a pairing with a developed wine.

>dish info

Coteaux de l'Aubance

Sweet and Medium-sweet white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk from : 4 years.

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

Prefer a pairing with a developed wine.

>dish info

Coteaux de Saumur

Sweet and Medium-sweet white wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk from : 5 years.

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

Prefer a pairing with a developed wine.

>dish info