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Food and wine pairing

Tête de moine Bio

Photo de Mike Lehmann (CC BY-SA 2.0)
https://upload.wikimedia.org/wikipedia/commons/1/13/Girolle_7910.jpg

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

This dish pairs well with 9 drinks :

Alsace Riesling

Alsace Riesling
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Chablis

Chablis
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 7 years old.
>dish info

Morgon

Morgon
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

Oud bruin

Oud bruin
Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Roussette de Savoie

Roussette de Savoie
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.
>dish info

Saint-Pourçain blanc

Saint-Pourçain 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) : 1 to 2 years old.
>dish info

Sancerre rouge

Sancerre rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 6 years old.
>dish info