Meal and wine pairing
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Premières côtes de Bordeaux
Serve at: 08-10°C or 46-50 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
This drink is paired well with:
Meal families
Cheeses
Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.
Seafish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
Prefer a pairing with a young, fruity wine.
Shellfish and Seafood
Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Cheeses
Berkswell
United Kingdom. West Midlands.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 6 to 12 months.
Cheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.
Cheeses
Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Pairing with a dominant Sémillon grape.
Cold starters
Crab aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Cold starters
Crab aspic with herbs
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Cheeses
Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
Pairing with a dominant Sémillon grape.
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
Cold starters
Fish aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Cold starters
Fish in a shell with mayonnaise
Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.
Cheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.
Prefer a pairing with a wine over 4 years old.