Wine and food pairing with recipes of Aveyron cheese soup
Find the best food and wine pairings with a recipe of Aveyron cheese soup. The ingredients in this recipe are usually onion, broth, grated Gruyere, bread.
The best appellations to pair with a recipe of Aveyron cheese soup
- 1. AlsaceFrance
- 2. AstiPiémont, Italy
- 3. CaliforniaUnited States
- 4. CavaSpain
- 5. Colli de Scandiano e CanosaÉmilie-Romagne, Italy
- 6. Costa d'AmalfiCampanie, Italy
- 7. Côtes de ProvenceProvence, France
- 8. FranciacortaLombardie, Italy
- 9. GaliceSpain
- 10. Jerez-Xérès-SherryAndalousie, Spain
- 11. KamptalWeinland, Austria
- 12. MalanserGraubünden, Switzerland
- 13. MarchesItaly
- 14. Margaret RiverAustralie de l'Ouest, Australia
- 15. MarlboroughSouth Island, New Zealand
- 16. MendozaArgentina
- 17. Moscato d'AstiPiémont, Italy
- 18. NeusiedlerseeWeinland, Austria
- 19. North CoastCalifornia, United States
- 20. Palo Cortado SherryAndalousie, Spain
- 21. Pouilly-FuméLoire Valley, France
- 22. ProvenceFrance
- 23. RecasRomania
- 24. SaumurLoire Valley, France
- 25. Sonoma CountyCalifornia, United States
- 26. StellenboschWestern Cape, South Africa
- 27. TicinoSwitzerland
- 28. ToscaneItaly
- 29. Vino da TavolaItaly
- 30. Western CapeSouth Africa
The wines that pair with a recipe of Aveyron cheese soup
About Aperitif
An amuse-gueule or amuse-bouche is a prepared dish the size of a bite and can be eaten cold outside of meals as a snack, or to accompany an aperitif or a cocktail. Generally cooked by assembling ingredients of all kinds, mixing texture, flavors, colors, they are often presented on trays. You will find all sorts of preparations such as petits fours, tapas, mezzes or Zakouskis. Discover original food and wine pairings with amuse-bouche.
Similar Recipes and Wine Pairings
- Aperitif puff pastries (cheese matches, puff pastries with...
- Aperitif puff pastries with vire andouille sausage
- Assortments of mini savoury tarts
- Autumn verrine
- Bacon cake
- Bacon-gruyere-tomato cake
- Baguette filled with saint moret and ham
- Baked potato churros
- Baked tortilla
- Baked salmon steaks
- Beet hummus dip
- Black tapenade
- Cheese gougères
- Cream of asparagus soup in verrines
- Dried tomato, feta and green olive cake
- Express beef samoussa
- Fake foie gras
- Fresh vegetable dips and their sauces for the aperitif
- Fried onions
- Gougèress
- Hummus (chickpea puree)
- Jars of sweet and sour pickles
- Kale chips
- Lebanese hummus
- Lili's gressins
- Lupine seeds for kemia (the aperitif)
- Parmesan crisps
- Pastels (senegalese stuffed fritters)
- Peach and tuna verrine
- Pizza-style appetizer croissants
- Preparation of the olives (black olives in brine)
- Samossa (india)
- Smoked salmon and lemon cake
- Snowman in pudding
- Sweet potato chips
- Tapenade with green olives
- Toast with smoked salmon cream
- Tomato tartar
- Verrine of beetroot and saint moret
- Verrine of beetroot and lump roe
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