Food and wine pairing

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Arbois Vin de paille

Straw wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 15 to 30 years old and more.

Synonyms

Arbois straw wine

This drink pairs well with 230 dishes:

Meals families

Cheeses (11)

Cold starters (1)

Desserts and Sweet Courses (208)

Hot Starters (1)

Ice cream and sorbets (2)

Poultry (7)

Desserts and Sweet Courses

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts and Sweet Courses

Fig tart

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Desserts and Sweet Courses

Fig tarte Tatin

Vin de paille only if the dish is warm or hot.

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Desserts and Sweet Courses

Fig upside-down cake

Vin de paille only if the dish is warm or hot.

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Desserts and Sweet Courses

Flemish waffle

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

Prefer a pairing with a wine aged 5 to 15 years old.

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Desserts and Sweet Courses

French toast and caramel ice cream

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Desserts and Sweet Courses

French toast and orange ice cream

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Desserts and Sweet Courses

French toast and vanilla ice cream

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Desserts and Sweet Courses

French toast with caramelized apples

Vin de paille only if the dish is warm or hot.

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Desserts and Sweet Courses

Gingerbread

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Poultry

Goose foie gras with figs

Served cold.

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Poultry

Goose foie gras with white grapes

Served cold.

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Desserts and Sweet Courses

Grapefruit gratin

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Poultry

Guinea fowl with vin de paille

Prefer a pairing with a mature Vin de paille (minimum 20 years old).

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Desserts and Sweet Courses

Hazelnut praline

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Desserts and Sweet Courses

Honey and walnut tart

Prefer a pairing with a wine aged 5 to 15 years old.

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Desserts and Sweet Courses

Iced chocolate nougat

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Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

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Desserts and Sweet Courses

Iced nougat with candied fruits and honey

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Cheeses

Leonardo

Italy.

Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 2 months.

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Desserts and Sweet Courses

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

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Desserts and Sweet Courses

Mandarine givrée

Mandarine sorbet served in a mandarine.

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Desserts and Sweet Courses

Marmalade crepe

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Desserts and Sweet Courses

Marquise with caramel sauce

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

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