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Food and wine pairing

Armagnac

Photo de Tjeerd Wiersma (CC BY 2.0)
https://www.flickr.com/photos/tjeerd/20514928769/

Armagnac

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 30 years old and more.

This drink pairs well with 29 dishes:

Cheeses

Cheddar

Cheddar
United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 12 months.
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Cheeses

Clothbound Cheddar

Clothbound Cheddar
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 7 months minimum.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 12 months.
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Cheeses

Dubliner vintage

Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Far breton with prunes

Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
Once you open the bottle, consume it within 12 months.
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Cheeses

Hafod

Hafod
United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Pâté aux prunes

Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.
Once you open the bottle, consume it within 12 months.
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Cheeses

Pavé du Nord demi-vieux

Pavé du Nord demi-vieux
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Petit four glacé

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.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Plum pavlova

Plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Plum turnover

Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
Once you open the bottle, consume it within 12 months.
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