Food and wine pairing
Photo de © Peter Sitte, Austria (CC BY 2.0)
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Alsace Muscat
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 3 to 5 years old.
This drink pairs well with 123 dishes:
Desserts and Sweet Courses
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
Prefer a pairing with a wine with a lot of residual sugar.
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Cheeses
Coolea with cumin seed
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.
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Desserts and Sweet Courses
Danish tart with morello cherry jam
Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.
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Desserts and Sweet Courses
Danish tart with raspberry jam
Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.
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Desserts and Sweet Courses
Danish tart with redcurrant jelly
Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.
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Cheeses
Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
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Desserts and Sweet Courses
Fontainebleau
Dessert made with fresh cow's milk cheese and whipped cream.
Prefer a pairing with a dry wine with mineral notes.
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Cheeses
Försterkäse
Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.
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Appetizers and Amuse-bouches
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
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Appetizers and Amuse-bouches
Gougères with Maroilles
Gougères stuffed with Maroilles cheese.
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