Meal and wine pairing
Photo by Jorge Cancela(CC BY 2.0)
https://www.flickr.com/photos/jorgecancela/6472486721/
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.
This dish pairs well with 17 drinks :
Drinks and wines types
Arbois Pinot noir
Still red wines
Serve at 13-15°C ou 55-59 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 3 to 7 years old.
Arbois Pupillin Pinot noir rouge
Still red wines
Serve at 13-15°C ou 55-59 °F.
Pair with a dominant Pinot noir grape.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 3 to 10 years old.
Bugey Pinot noir
Still red wines
Serve at 13-15°C ou 55-59 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.
Cidre Cotentin Extra-brut
Ciders / Perry / Mead
Serve at 08-10°C ou 46-50 °F.
May be called Cotentin.
Cidre de Normandie Brut
Ciders / Perry / Mead
Serve at 08-10°C ou 46-50 °F.
May be called Cidre normand.
Côtes du Jura Pinot noir rouge
Still red wines
Serve at 13-15°C ou 55-59 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 3 to 7 years old.
Lalande de Pomerol
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 12 years old.
Pomerol
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old.