Food and wine pairing

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.

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Alsace Riesling

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

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Amber ale

Beer(s)

Serve at 06-09°C or 43-48 °F.

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Anjou blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a dry wine.

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Anjou Villages

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

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Beaujolais rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 1 to 2 years old.

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Beaujolais-Villages rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

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Bordeaux rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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Bourgogne rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

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Bourgueil rouge

Still red wine(s)

Serve at 14-17°C or 57-63 °F.

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Brouilly

Still red wine(s)

Serve at 12-14°C or 54-57 °F.

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Brut cider

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Once you open the bottle, consume it within 3 days.

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Calvados

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Once you open the bottle, consume it within 6 months.

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Champagne blanc brut

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

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Chinon rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

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Côte de Brouilly

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

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Côte roannaise rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

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Coteaux champenois rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

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Côtes d'Auvergne blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Fleurie

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

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Fronsac

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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Graves de Vayres rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

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Irish red ale

Beer(s)

Serve at 07-09°C or 45-48 °F.

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Meursault blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

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