Food and wine pairing

Photo de Michael Korcuska (CC BY-SA 2.0) ajoutée le 05/06/2023
https://www.flickr.com/photos/mkorcuska/4298392193/

Morbier

France. Bourgogne-Franche-Comté. Jura.

Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Ripening : 45 days minimum.

This dish pairs well with 57 drinks :

Drinks and wines types

Still red wine(s) (24)

Still white wine(s) (14)

Beer(s) (9)

Cider(s) / Perry / Mead (3)

Yellow wine(s) / Vin jaune(s) (3)

Mistelle(s), fortified wine(s) (1)

Rosé sparkling wine(s) (1)

Spirit(s) and liqueur(s) (1)

White sparkling wine(s) (1)

Savigny lès Beaune rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Serve with the most mature cheeses.

>dish info

Seyssel demi-sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Serve with the less mature cheeses.

>dish info

Smoked beer

Beer(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Sweet cider

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

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

>dish info

Ventoux rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Vin de Savoie blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Serve with the less mature cheeses.

>dish info

Vin de Savoie Chignin-Bergeron

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Serve with the less mature cheeses.

>dish info

Whisky

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Prefer a pairing with a peated whisky.

Once you open the bottle, consume it within 18 months.

>dish info

Witbier

Beer(s)

Serve at 06-09°C or 43-48 °F.

>dish info

Morbier

See also:

This dish pairs well with 57 drinks :