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 :
Crozes-Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine with soft tannins.
>dish info
Fitou
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Serve with the most mature cheeses.
>dish info
Fronsac
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a developed wine.
>dish info
Graves blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 2 years old.
>dish info
Graves de Vayres rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine of at least 4 years old.
>dish info
Haut-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine over 5 years old.
>dish info
Listrac-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a developed wine.
>dish info
Margaux
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 10 years old.
>dish info
Médoc rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine of at least 5 years old.
>dish info
Beer(s)
Saint-Émilion
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine over 5 years old.
>dish info
