Meal and wine pairing

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Arbois Pinot noir

Vins tranquilles rouges

Serve at: 13-15°C ou 55-59 °F.

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 3 to 7 years old.

This drink is paired well with 47 meals:?>

Meal families

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.

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Sheep and Goats

Duck a l’orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

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Poultry

Duck foie gras with figs

Served cold, warm or hot.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Cheeses

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

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Poultry

Goose confit

Served hot.

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Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

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Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

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Poultry

Guinea fowl salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Cooked meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

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Pizza, Quiche, Tart and Pie