Meal and wine pairing

Photo by Andy Rennie (CC BY-SA 2.0)
https://www.flickr.com/photos/andrewrennie/4296339422/

Cidre de Bretagne Brut

Cidres /Poirés /Hydromels

Serve at: 10-12°C ou 50-54 °F.

May be called Cidre breton brut.

This drink is paired well with 8 meals:?>

Meal families

Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

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Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

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Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.

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Pork

Galette with andouille de Guéméné

Galette : savory crepe.

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Main meals

Galette with goat cheese

Galette : savory crepe.

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Cooked meats

Roasted andouille de Guéméné with apple compote and white wine sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

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Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.

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Desserts

Salted butter caramel crêpe

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