Food and wine pairing

Alsace Pinot gris

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine with residual sugar.

Prefer a pairing with a young wine.

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Alsace Pinot gris Vendanges tardives

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

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Alsace Pinot noir rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

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Amber ale

Beer(s)

Serve at 06-09°C or 43-48 °F.

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Anjou demi-sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

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Banyuls Ambré rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

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Banyuls Traditionnel rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

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Blond Märzen

Beer(s)

Serve at 08-12°C or 46-54 °F.

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Brown Ale

Beer(s)

Serve at 10-12°C or 50-54 °F.

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Bugey Pinot noir

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

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Champagne Blanc de blancs Brut

White sparkling wine(s)

Serve at 08-10°C or 46-50 °F.

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Champagne blanc demi-sec

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

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Cider

Cider(s) / Perry / Mead

Serve at 08-10°C or 46-50 °F.

Once you open the bottle, consume it within 3 days.

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Côtes de Bergerac blanc demi-sec

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

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Dunkel

Beer(s)

Serve at 06-10°C or 43-50 °F.

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Grand Roussillon rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

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Gueuze

Beer(s)

Serve at 04-07°C or 39-45 °F.

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Imperial stout

Beer(s)

Serve at 11-13°C or 52-55 °F.

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Maury Ambré rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

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Maury Tuilé rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

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Montlouis sur Loire demi-sec

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Oatmeal stout

Beer(s)

Serve at 10-13°C or 50-55 °F.

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Porter

Beer(s)

Serve at 08-11°C or 46-52 °F.

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Rasteau Ambré rancio

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

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