Food and wine pairing
Photo de Yuka (CC BY-SA 3.0)
ajoutée le 17/06/2022
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Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.
See also:
This dish pairs well with 18 drinks :
Beer(s)
Barsac
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a Deuxième cru classé preferably.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
>dish info
Côtes du Rhône rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a young, fruity wine.
>dish info
Ice cider
Cider(s) / Perry / Mead
Serve at 06-09°C or 43-48 °F.
Once you open the bottle, consume it within 3 weeks.
Serve with the most mature cheeses.
>dish info
Montlouis sur Loire moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish info
Sauternes
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a Deuxième cru classé preferably.
Prefer a pairing with a wine of at least 8 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
>dish info
Still rosé wine(s)
Non-alcoholic beverage(s)