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Food and wine pairing

Saucisse de Morteau

Photo de Frédérique Voisin-Demery (CC BY 2.0)
https://www.flickr.com/photos/vialbost/6689147657/

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

Synonyms

  • Belle de Morteau
  • Morteau sausage

This dish pairs well with 18 drinks :

Arbois Poulsard

Arbois Poulsard
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

Arbois Pupillin Savagnin

Arbois Pupillin Savagnin
Still white wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 20 to 30 years old.
>dish info

Arbois Pupillin Trousseau rouge

Arbois Pupillin Trousseau rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 8 to 12 years old.
Prefer a pairing with a wine aged 2 to 3 years old.
>dish info

Arbois Savagnin

Arbois Savagnin
Still white wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 20 to 30 years old.
>dish info

Brown Ale

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.
>dish info

Côtes de Bordeaux Castillon

Côtes de Bordeaux Castillon
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
Prefer a pairing with a wine with high tannin level.
>dish info

Côtes du Jura rosé

Côtes du Jura rosé
Still rosé wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
Pairing with a dominant Poulsard grape (or Ploussard).
Pair with a wine under 2 years old.
>dish info

Côtes du Jura Savagnin

Côtes du Jura Savagnin
Still white wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 20 to 30 years old.
>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

Dry stout

Dry stout
Beer(s)

Serve at 08-12°C or 46-54 °F.

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

Dunkel

Dunkel
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

Fleurie

Fleurie
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.
>dish info

L’Étoile Savagnin

L’Étoile Savagnin
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 8 to 15 years old.
>dish info

Smoked beer

Smoked beer
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 if unpasteurized, 1 to 2 years if pasteurized.
>dish info

Steinbier

Steinbier
Beer(s)

Serve at 04-06°C or 39-43 °F.

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