Food and wine pairing
Photo de Dana Moos (CC BY 2.0)
ajoutée le 12/06/2023
https://www.flickr.com/photos/dana_moos/14635566254/
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Synonyms
- Délice des gourmets
- Excelsior
- Grand Vatel
See also:
- Brillat-Savarin à la truffe noire
- Saint-Antoine
This dish pairs well with 50 drinks :
Beer(s)
Champagne blanc brut
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
Pairing with a dominant Pinot noir grape.
>dish info
Champagne Blanc de blancs Brut non dosé
White sparkling wine(s)
Serve at 08-10°C or 46-50 °F.
>dish info
Côtes de Bordeaux Sainte-Foy rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine of at least 3 years old.
>dish info
Côtes de Provence blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Pairing with a dominant Rolle (Vermentino) grape.
>dish info
Demi-sec cider
Cider(s) / Perry / Mead
Serve at 06-09°C or 43-48 °F.
Once you open the bottle, consume it within 3 days.
>dish info
