Food and wine pairing
Photo de Tristan Ferne (CC BY 2.0)
ajoutée le 28/07/2024
https://www.flickr.com/photos/tristanf/3225573282/
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Synonyms
- Petite époisses
See also:
This dish pairs well with 57 drinks :
Alsace Gewurztraminer Vendanges tardives
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish infoAlsace Pinot gris Vendanges tardives
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish infoAnjou blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a dry wine.
>dish info
Bandol rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 5 years old.
>dish info
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.
>dish info
Beer(s)
Gevrey-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a developed wine.
>dish info