Meal and wine pairing
Photo by Jim Fischer (CC BY 2.0)
https://www.flickr.com/photos/jimfischer/17790197278/
Côtes du Jura Pinot noir rouge
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 22 meals:?>
Meal families
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
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.
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 mealMushrooms, Vegetables, Pasta and Rice
Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view the mealMain meals
Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
> view the mealMain meals
Tofailles
France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.
Pork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.