Food and wine pairing
Photo de Coyau (CC BY-SA 2.0)
ajoutée le 20/06/2023
https://upload.wikimedia.org/wikipedia/commons/f/f7/WikiCheese_-_Bleu_des_Causses_-_20150619_-_001.jpg
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Synonyms
- Bleu de l'Aveyron
This dish pairs well with 51 drinks :
Still white wine(s)
Alsace Grand cru Pinot gris Vendanges tardives
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish info
Beer(s)
Mistelle(s), fortified wine(s)
Barsac
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a Deuxième cru classé preferably.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
>dish info
Still red wine(s)
White sparkling wine(s)
Côtes de Bergerac blanc moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish infoFloc de Gascogne blanc
Mistelle(s), fortified wine(s)
Serve at 07-10°C or 45-50 °F.
Once you open the bottle, consume it within 3 months.
>dish info
Graves supérieures
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine aged 3 to 5 years old.
>dish info