Food and wine pairing

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Banyuls Rimage

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 10 to 20 years old.

This drink pairs well with 58 dishes:

Meals families

Cheeses (4)

Desserts and Sweet Courses (48)

Hot Starters (1)

Ice cream and sorbets (1)

Main courses (2)

Poultry (2)

Desserts and Sweet Courses

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

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Cheeses

Fourme d'Ambert

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Soft blue cheese made from cow's milk.

Ripening : 28 days minimum.

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Desserts and Sweet Courses

Fruit salad

Prefer a pairing with the fruit color.

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Main courses

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

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Desserts and Sweet Courses

Linzer Torte

Austria. Linz.

Shortcrust pastry with almond or walnut stuffed with raspberry jam or redcurrant jelly.

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Desserts and Sweet Courses

Melon with red berries

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Desserts and Sweet Courses

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.

Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

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Desserts and Sweet Courses

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

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Desserts and Sweet Courses

Mocha yule log

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Desserts and Sweet Courses

Molten chocolate and raspberry cake

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Desserts and Sweet Courses

Molten chocolate cake

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Desserts and Sweet Courses

Molten chocolate cake and vanilla ice cream

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Desserts and Sweet Courses

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

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Desserts and Sweet Courses

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

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Desserts and Sweet Courses

Orange cake

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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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Desserts and Sweet Courses

Plum clafoutis

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Desserts and Sweet Courses

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

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Desserts and Sweet Courses

Plum meringue cake

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Desserts and Sweet Courses

Plum meringue tart

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Desserts and Sweet Courses

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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