Food and wine pairing
Photo de Jorge Cancela (CC BY 2.0)
ajoutée le 06/07/2022
https://www.flickr.com/photos/jorgecancela/6472486721/
Pavé du Nord demi-vieux
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
See also:
This dish pairs well with 31 drinks :
Still white wine(s)
Armagnac
Spirit(s) and liqueur(s)
Serve at 18-24°C or 64-75 °F.
Once you open the bottle, consume it within 12 months.
Serve with the most mature cheeses.
>dish info
Armagnac Ténarèze
Spirit(s) and liqueur(s)
Serve at 18-24°C or 64-75 °F.
Once you open the bottle, consume it within 12 months.
>dish info
Banyuls Ambré rancio
Mistelle(s), fortified wine(s)
Serve at 16-18°C or 61-64 °F.
Serve with the most mature cheeses.
>dish info
Barsac
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Serve with the young cheeses.
>dish info
Bas Armagnac
Spirit(s) and liqueur(s)
Serve at 18-24°C or 64-75 °F.
Once you open the bottle, consume it within 12 months.
>dish info
White sparkling wine(s)
Haut Armagnac
Spirit(s) and liqueur(s)
Serve at 18-24°C or 64-75 °F.
(Extra Extra old).
Once you open the bottle, consume it within 12 months.
>dish info
Imperial pilsner
Beer(s)
Serve at 04-07°C or 39-45 °F.
Serve with the most mature cheeses.
>dish info
Still red wine(s)
