Meal and wine pairing

Photo by tuchodi (CC BY 2.0)
https://www.flickr.com/photos/tuchodi/3708249436/

Bugey Blanc

Vins tranquilles 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 8 years old.

This drink is paired well with 35 meals:?>

Meal families

Mushrooms, Vegetables, Pasta and Rice

Chorizo and Comté cheese toast

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Warm starters

Comté cheese soufflé

Served hot.

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Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

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Salads

Dancing fern

United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.

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Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

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Freshwater fish

Good Thunder

United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.

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Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

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Cheeses

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.

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Shellfish and Seafood

Mussels steamed with cider and bacon

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Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

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Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

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Cold starters