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Food and wine pairing ideas

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Food and wine pairing

Barsac

Photo de henry fournier (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/photographie-a-mise-au-point-peu-profonde-dun-verre-a-champagne-clair-xcDrhb4mhLA

Barsac

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

This drink pairs well with 469 dishes:

Freshwater fish

Pike with beurre blanc sauce

Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Pineapple and mango vacherin

Pineapple and mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Pineapple bagatelle

Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Pineapple boat

Pineapple boat
Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Pineapple miror glaze cake

Pineapple miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Pineapple surprise

Pineapple surprise
Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Pineapple trifle

Pineapple trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Desserts and Sweet Courses

Pineapple vacherin

Pineapple vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Desserts and Sweet Courses

Pineapple with whipped cream

Pineapple with whipped cream
Chantilly cream : whipped cream with sugar.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Desserts and Sweet Courses

Pithivier

Pithivier
Cake made with almond cream and puff pastry.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Seafish

Poached darne of salmon

Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Pork

Pork chop with Roquefort sauce

Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
Prefer a pairing with a wine of at least 5 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Cured Meats

Pork rinds

Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Pork

Pork roast with Roquefort sauce

Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
Prefer a pairing with a wine of at least 5 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Pork

Pork roast with Stilton

Pork roast with Stilton
Roast pork filled stuffed with Stilton cheese.
Prefer a pairing with a wine of at least 5 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings