Meal and wine pairing
Photo by Jorge Cancela(CC BY 2.0)
https://www.flickr.com/photos/jorgecancela/6472486721/
Fromage de Herve
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
See also : Fleur d'Audresselles
This dish pairs well with 7 drinks :
Drinks and wines types
Alsace Gewurztraminer
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
Alsace Gewurztraminer Sélection de grains nobles
Sweet and Medium-sweet white wine(s)
Serve at 07-10°C or 45-50 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 20 to 50 years old and more.
Alsace Riesling
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 5 to 10 years old.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
Bock
Beer(s)
Serve at 07-09°C or 45-48 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 12 to 18 months.
Dark lager
Beer(s)
Serve at 06-10°C or 43-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.
Doppelbock
Beer(s)
Serve at 09-13°C or 48-55 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
Stout
Beer(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
Prefer a pairing with a young and fruity wine.
Prefer a pairing with a wine between 3 and 5 years old.