Food and wine pairing
Photo de Andy Melton (CC BY-SA 2.0)
ajoutée le 28/03/2025
https://www.flickr.com/photos/trekkyandy/50660562348/
Rogue river blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.
This dish pairs well with 21 drinks :
Still white wine(s)
Barsac
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a wine of at least 5 years old.
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
Bourbon whiskey
Spirit(s) and liqueur(s)
Serve at 18-24°C or 64-75 °F.
Once you open the bottle, consume it within 36 months.
>dish info
Côtes de Bordeaux Saint-Macaire blanc Liquoreux
Sweet and Medium-sweet white wine(s)
Serve at 06-08°C or 43-46 °F.
>dish infoCôtes de Bordeaux Saint-Macaire blanc moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish info
Beer(s)
Pear liqueur
Spirit(s) and liqueur(s)
Serve at 06-08°C or 43-46 °F.
Once you open the bottle, consume it within 6 months.
>dish info
Perry
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
Sauternes
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a Deuxième cru classé preferably.
Prefer a pairing with a wine of at least 8 years old.
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