Food and wine pairing

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Banyuls blanc

Mistelle(s), fortified wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 5 years old.

Synonyms

Banyuls white wine

This drink pairs well with 134 dishes:

Meals families

Appetizers and Amuse-bouches (8)

Cheeses (46)

Cold starters (1)

Desserts and Sweet Courses (71)

Main courses (1)

Pork (3)

Poultry (2)

Seafish (1)

Sheep and Goats (1)

Desserts and Sweet Courses

Peach marquise

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

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Desserts and Sweet Courses

Peach miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Desserts and Sweet Courses

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

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Desserts and Sweet Courses

Petit four

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Desserts and Sweet Courses

Petit four frais

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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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Desserts and Sweet Courses

Petit four sec

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Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

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Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

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Desserts and Sweet Courses

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

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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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Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

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Desserts and Sweet Courses

Quince tart with caramel sauce

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Desserts and Sweet Courses

Quince Tarte Tatin

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Desserts and Sweet Courses

Quince upside-down cake

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Desserts and Sweet Courses

Rice pudding

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Sheep and Goats

Roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).

Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Ripening : 6 days minimum.

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Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.

Blue cheese made from raw sheep's milk.

Ripening : 3 months minimum.

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Cheeses

Saint-Jorge Original

United States. California.

Soft-ripened pasteurized cow's milk cheese with a natural rind.

Ripening : 3 months.

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Cheeses

Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire laitier ».

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Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from raw cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire fermier".

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