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Food and wine pairing ideas

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Food and wine pairing

Château-Chalon

Photo de Armando Maynez (CC BY 2.0) ajoutée le 23/02/2025
https://www.flickr.com/photos/amaynez/2150891653/

Château-Chalon

Yellow wine(s) / Vin jaune(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk from : 10 years.
Aging potential (estimation) : 50 years old and more.
Once you open the bottle, can last it in the fridge for one month.

This drink pairs well with 155 dishes:

Mushrooms, Vegetables, Pasta and Rice

Lasagna with cream and morel mushrooms

Lasagna with cream and morel mushrooms
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Prefer a pairing with a wine aged 10 to 30 years old.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Cheeses

Le Gruyère bio réserve

Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Cheeses

Le Gruyère réserve

Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Shellfish and Seafood

Lobster à l’américaine

Lobster à l’américaine
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Shellfish and Seafood

Lobster with cream sauce

Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine over 10 years old.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Cheeses

Manchego curado

Manchego curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Cheeses

Manchego viejo

Manchego viejo
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Seafish

Monkfish in americaine sauce

Monkfish in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Cheeses

Morbier

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.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

Morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Prefer a pairing with a wine aged 10 to 30 years old.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

Morel mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Cheeses

Oka ashed

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.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings

Cheeses

Old Mimolette

Old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.
Once you open the bottle, can last it in the fridge for one month.
> view all pairings