Meal and wine pairing

Photo by Brett Jordan Licence Unsplash
https://unsplash.com/fr/photos/verre-a-vin-clair-photographie-en-gros-plan-cAb9pSLVohM

Roussette du Bugey Virieu le Grand

Vins tranquilles blancs

Serve at: 10-12°C ou 50-54 °F.

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 8 years old.

This drink is paired well with 7 meals:?>

Meal families

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.

> view the meal

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

> view the meal

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

> view the meal

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

> view the meal

Main meals

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

> view the meal

Main meals

Tartiflette with Mont d’or

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

> view the meal

Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

> view the meal