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Food and wine pairing ideas

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Food and wine pairing

Anjou-Coteaux de la Loire

Photo de Lauren Nelson (CC BY 2.0)
https://www.flickr.com/photos/lulieboo/5635904137/

Anjou-Coteaux de la Loire

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 10 to 15 years old.

This drink pairs well with 36 dishes:

Appetizers and Amuse-bouches

Casse-museau

Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
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Desserts and Sweet Courses

Far breton

Far breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
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Cheeses

Fleur d'Audresselles

Fleur d'Audresselles
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.
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Desserts and Sweet Courses

Floating island

Floating island
Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.
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Cold starters

Italian style melon

Italian style melon
Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).
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Desserts and Sweet Courses

Lemon charlotte

Lemon charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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