Meal and wine pairing
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Seyssel Demi-sec
Vins tranquilles blancs
Serve at: 08-10°C ou 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
This drink is paired well with 12 meals:?>
Meal families
Cheeses
Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view the mealCheeses
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.
Cheeses
Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Cheeses
Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
Cheeses
Off Kilter
United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).
Cheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Cheeses
Pleasant ridge reserve
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 7 to 14 months.
Cheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Schlossberger
Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.