Food and wine pairing
Photo de Dave & Margie Hill / Kleerup (CC BY-SA 2.0)
ajoutée le 02/01/2024
https://www.flickr.com/photos/the-consortium/4503836027/
Gratin savoyard
Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.
Synonyms
- Savoy-style potato gratin
See also:
This dish pairs well with 32 drinks :
Roussette de Savoie
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info
Vin de Savoie Abymes
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info
Vin de Savoie Apremont
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
Vin de Savoie Ayze
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
White sparkling wine(s)
Still red wine(s)
Vin de Savoie Chignin blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Vin de Savoie Chignin-Bergeron
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Vin de Savoie Crépy
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 3 years old.
>dish info
