Meal and wine pairing
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Jasnières
Serve at: 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 to 15 years old and more.
This drink is paired well with:
Meal families
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
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.
Prefer a pairing with a wine with residual sugar.
Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Prefer a pairing with a wine with residual sugar.
Cheeses
Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
Prefer a pairing with a wine with residual sugar.
Pizza, Quiche, Tart, Pie
Fouée with rillauds
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.
Prefer a pairing with a wine with residual sugar.
Cheeses
Fourme d’Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Prefer a pairing with a wine with residual sugar.
Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
Prefer a pairing with a wine with residual sugar.
Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine with residual sugar.
Cured Meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Prefer a pairing with a wine with residual sugar.
Cured Meats
Rillons
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.
Prefer a pairing with a wine with residual sugar.
Pizza, Quiche, Tart, Pie
Touraine-style quiche
Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.
Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Prefer a pairing with a wine with residual sugar.
Desserts and Sweet Courses
Vatrushka with lemon
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Prefer a pairing with a wine with residual sugar.
Mushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
Prefer a pairing with a wine with residual sugar.
Desserts and Sweet Courses
Yoghurt cake with lemon
Prefer a pairing with a wine with residual sugar.
Prefer a pairing with a wine with residual sugar.