Food and wine pairing ideas

Food and wine pairing

Tête de moine Bio

Photo de Mike Lehmann (CC BY-SA 2.0) ajoutée le 24/10/2023
https://upload.wikimedia.org/wikipedia/commons/1/13/Girolle_7910.jpg

Tête de moine Bio

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 4 months minimum.

This dish pairs well with 9 drinks :

Alsace Riesling

Alsace Riesling

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Chablis

Chablis

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Côtes de Bordeaux Francs rouge

Côtes de Bordeaux Francs rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Côtes du Jura Chardonnay

Côtes du Jura Chardonnay

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Morgon

Morgon

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info

Oud bruin

Oud bruin

Beer(s)

Serve at 05-07°C or 41-45 °F.

>dish info

Roussette de Savoie

Roussette de Savoie

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Saint-Pourçain blanc

Saint-Pourçain blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Sancerre rouge

Sancerre rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info