Meal and wine pairing
Photo by Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/4779230986/
Graves supérieures
Vins moelleux et liquoreux blancs
Serve at: 08-10°C ou 46-50 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 10 years old.
This drink is paired well with 32 meals:?>
Meal families
Shellfish and Seafood
Arcachon gravettes prepared Bordelaise-style
Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.
Cheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Cheeses
Bleu d’Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Cheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.
Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
> view the mealCheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Cheeses
Bresse bleu
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
Cheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Cheeses
Estrella La Peral
Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.
Cheeses
Gorgonzola dolce
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.
Cheeses
Little boy blue cheese
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.