With 5 AOC and 3 IGP, this region is a destination of choice for all cheese lovers! Whether to enjoy them at the end of or throughout a meal, it remains to know how to pair them well.
Our recommendations for successful agreements
We start with one of the most famous Savoie cheeses: Reblochon. Eaten raw or cooked, depending on your preferences, it is often used for tartiflette, the queen of gratins. Indeed, this AOC has a soft and creamy paste with a taste of cream and hazelnut. For the wine, we therefore choose white from Savoie, such as a lively Chignin Bergeron, which will bring its share of minerality and notes of apricots.
CHATEAU DE MERANDE – LE GRAND BLANC 2016 – WHITE
SAVOIE, Savoie wine Chignin Bergeron
We continue with the tomme de Savoie, with its frank taste and delicate aromas, which vary depending on the maturation time. The younger the Tomme de Savoie, the sweeter its taste, with a hint of acidity. The more refined it is, the more powerful its taste. As for wine, we will head towards Burgundy, always in white. We therefore set out in search of a Mâcon wine, whose relative lightness on the palate will contrast with the fatness of the cheese.
DOMAINE THIERRY DROUIN – MÂCON-BUSSIÈRES LE VIEUX PUITS 2016 – WHITE
BURGUNDY, Mâcon
