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Food and wine pairing

Banyuls Ambré rancio

Photo de Barnaby Dorfman (CC BY 2.0)
https://www.flickr.com/photos/bdorfman/2257356742/

Banyuls Ambré rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 20 years old and more.

Synonyms

  • Banyuls amber rancio

This drink pairs well with 81 dishes:

Cheeses

Fontina

Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.
Serve with the most mature cheeses.
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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.
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Cheeses

Le Gruyère alpage réserve

Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
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Cheeses

Montgomery's Cheddar

Montgomery's Cheddar
United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.
Serve with the most mature cheeses.
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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.
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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.
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