Meal and wine pairing
Photo by AlexNB(CC0 1.0)
https://commons.wikimedia.org/wiki/File:Tomme_noire_des_Pyrenees.jpg
This dish pairs well with:
Wine colors
Beaujolais
Red
Serve at 13-15. °C (55-59 °F)
“ Pair with a wine of 1 to 2 years old.
Aging potential (estimation) : 2 to 4 years old. ”
Buzet
Red
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Côtes de Bordeaux Blaye
Red
Serve at 15-17. °C (59-63 °F)
“ The commercial name generally used is Blaye Côtes de Bordeaux rouge.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 7 years old. ”
Côtes du Jura
White
Serve at 14-16. °C (57-61 °F)
“ Pair with a blending wine Chardonnay, Savagnin.
Prefer a pairing with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Fronton
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 7 years old. ”
Gaillac
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Madiran
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Saint-Émilion
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 15 years old. ”
Vin de Savoie
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”