Food and wine pairing
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Anjou demi-sec
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 3 years old.
Synonyms
- Anjou medium-dry
This drink pairs well with 64 dishes:
Poultry
Duck a l'orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with celery purée
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Cheeses
Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
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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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Desserts and Sweet Courses
French almond tart with pears
Almond cream : a mixture of butter, sugar, almond powder, and eggs.
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Desserts and Sweet Courses
Fruit tabbouleh
ruits : citrus fruits, mango and apple sweetened with orange blossom honey.
Prefer a pairing with the fruit color.
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Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
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Cheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
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Main courses
Lamb tajine with apricots
Tajine : stew of vegetables, fish or meat.
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Cheeses
Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
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Sauces
Orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Desserts and Sweet Courses
Pear bourdaloue
Pear and frangipane tart sprinkled with crushed macarons.
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Cheeses
Pecorino sardo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.
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Poultry
Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Pork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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