Meal and wine pairing
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Vin de Savoie Crépy
Vins tranquilles blancs
Serve at: 10-12°C ou 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 4 years old.
This drink is paired well with 12 meals:?>
Meal families
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.
Cheeses
Chevrotin des Aravis
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Mushrooms, Vegetables, Pasta and Rice
Croziflette
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.
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.
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Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
Sauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view the mealMain meals
Sea tartiflette
Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.
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Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
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Tartiflette with Mont d’or
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
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Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.
Main meals
Vegetarian Tartiflette
Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.
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