Meal and wine pairing
Photo by Andy Rennie (CC BY-SA 2.0)
https://www.flickr.com/photos/andrewrennie/4296339422/
Cider
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.
This drink is paired well with:
Meal families
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Cheeses
Camembert affiné au cidre
Camembert soaked for fifteen days in Norman cider.
Once you open the bottle, consume it within 3 days.
Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
Once you open the bottle, consume it within 3 days.
Cheeses
Holey cow
United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.
Once you open the bottle, consume it within 3 days.
Cheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Once you open the bottle, consume it within 3 days.
Cheeses
Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Once you open the bottle, consume it within 3 days.
Cheeses
Maasdam
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.
Once you open the bottle, consume it within 3 days.
Cold starters
Oyster and mussel tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Once you open the bottle, consume it within 3 days.
Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Once you open the bottle, consume it within 3 days.
Shellfish and Seafood
Oysters with shallots and vinegar
Once you open the bottle, consume it within 3 days.
Cheeses
Petit suisse
France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.
Once you open the bottle, consume it within 3 days.
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.
Once you open the bottle, consume it within 3 days.
Cheeses
Rupert
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.
Once you open the bottle, consume it within 3 days.
Cheeses
Rupert reserve
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months.
Once you open the bottle, consume it within 3 days.
Cheeses
Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
Once you open the bottle, consume it within 3 days.
Cheeses
Tilsiter Switzerland
Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.
Once you open the bottle, consume it within 3 days.
Cheeses
Vermont Herdsman
United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.
Once you open the bottle, consume it within 3 days.
Once you open the bottle, consume it within 3 days.