Food and wine pairing
Photo de charlotte henard (CC BY-SA 2.0)
ajoutée le 25/08/2022
https://www.flickr.com/photos/charlottehenard/51320444154/
Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
See also:
This dish pairs well with 52 drinks :
Mistelle(s), fortified wine(s)
Beer(s)
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
Cairanne blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young wine (2 years).
>dish info
Champagne blanc brut
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
Pairing with a dominant Pinot noir grape.
>dish info
Côtes de Bordeaux Blaye rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 3 to 5 years old.
>dish info
Côtes de Bourg rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 3 years old.
>dish info
Côtes du Rhône rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a young, fruity wine.
>dish info