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A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
We asked some of our favorite cheese professionals for the best non-alcoholic drinks to pair with cheese, and their suggestions ran from hot chocolate to fermented tea. (Your pinot is clutching ...
Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.
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Thanksgiving wine pairing: Moscato d' Asti Due to the prominence of citrus fruit (okay, juice) in the filling, “ lemon meringue pie often has pronounced acidity by nature,” Dunaway says.
This Côte-d'Or geographical article is a stub. You can help Wikipedia by expanding it.
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