Food and wine pairing

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Banyuls rosé

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) : 3 to 5 years old.

This drink pairs well with 12 dishes:

Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Aperitif

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Appetizers and Amuse-bouches

Arancini

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

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Appetizers and Amuse-bouches

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Cold starters

Melon

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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

Raspberry macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

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Desserts and Sweet Courses

Strawberries with whipped cream

Chantilly cream : whipped cream with sugar.

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Appetizers and Amuse-bouches

Tapas

Canapés.

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