Meal and wine pairing
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Gin
Serve at: 06-10°C or 43-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 30 years old and more.
This drink is paired well with:
Meal families
Cheeses
Boulette d’Avesnes
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.
Prefer a regional pairing.
Cheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Once you open the bottle, consume it within 12 months.
Cheeses
Buttermilk blue affinée
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.
Once you open the bottle, consume it within 12 months.
Seafish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Once you open the bottle, consume it within 12 months.
Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Cold starters
Eggs Benedict and smoked salmon
Once you open the bottle, consume it within 12 months.
Pizza, Quiche, Tart, Pie
Flamiche with Maroilles cheese
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Cheeses
Gratte-paille
France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Once you open the bottle, consume it within 12 months.
Seafish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Once you open the bottle, consume it within 12 months.
Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Once you open the bottle, consume it within 12 months.
Seafish
Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
Once you open the bottle, consume it within 12 months.
Cheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Hot Starters
Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Cheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
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 12 months.
Shellfish and Seafood
Oysters with shallots and vinegar
Once you open the bottle, consume it within 12 months.
Cheeses
Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Once you open the bottle, consume it within 12 months.
Main courses
Potjevleesch
France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.
Once you open the bottle, consume it within 12 months.
Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Cheeses
Queso de Mahón-Menorca
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Cheeses
Queso de Mahón-Menorca artesano curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, brown in color.
Ripening : 5 months minimum.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Cheeses
Queso de Mahón-Menorca curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, brown in color.
Ripening : 5 months minimum.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.