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Food and wine pairing

Banyuls Traditionnel rancio

Photo de Ville Oksanen (CC BY 2.0)
https://www.flickr.com/photos/villoks/8024449405/

Banyuls Traditionnel 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.

This drink pairs well with 154 dishes:

Cheeses

Extra Mature Clothbound Cheddar

Extra Mature Clothbound Cheddar
United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.
Serve with the most mature cheeses.
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Desserts and Sweet Courses

Florentins

Florentins
Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.
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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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Desserts and Sweet Courses

Hazelnut crumble

Hazelnut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
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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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