Food and wine pairing
Photo de Ancalagon (CC BY-SA 2.0)
ajoutée le 12/06/2023
https://upload.wikimedia.org/wikipedia/commons/c/c9/Boulette_d'Avesnes_04.jpg
Boulette d'Avesnes
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.
See also:
This dish pairs well with 15 drinks :
Still red wine(s)
Alsace Gewurztraminer
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine with a lot of residual sugar.
>dish info
Beer(s)
White sparkling wine(s)
Gin
Spirit(s) and liqueur(s)
Serve at 06-10°C or 43-50 °F.
Once you open the bottle, consume it within 12 months.
Prefer a regional pairing.
>dish info
Montlouis sur Loire moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish info
Puligny-Montrachet blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Serve with the most mature cheeses.
>dish info
