Meal and wine pairing
Photo by Benutzer:MarkusHagenlocher(CC BY-SA 3.0)
https://upload.wikimedia.org/wikipedia/commons/4/48/Bosson_macéré_sur_tartine_de_pain_gillée.jpg
Bossons macérés
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.
This dish pairs well with 5 drinks :
Drinks and wines types
Madiran
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.
Marc de Provence
Eaux-de-vie et liqueurs
Serve at 18-24°C ou 64-75 °F.
May be called Eau-de-vie de marc de Provence.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : once you open the bottle, consume it within 12 months.
Marc des Côtes du Rhône
Eaux-de-vie et liqueurs
Serve at 18-24°C ou 64-75 °F.
May be called Eau-de-vie de marc des Côtes du Rhône.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : once you open the bottle, consume it within 12 months.
Tavel
Vins tranquilles rosés
Serve at 12-14°C ou 54-57 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 6 years old.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.