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Food and wine pairing ideas

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Food and wine pairing

Bas Armagnac

Photo de Charles "Duck" Unitas (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verser-du-liquide-sur-un-verre-a-vin-transparent-a-pied-court-IZWSIyb3kgo

Bas Armagnac

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 30 years old and more.

This drink pairs well with 24 dishes:

Cheeses

Cheddar

Cheddar
United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.
Once you open the bottle, consume it within 12 months.
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Cheeses

Clothbound Cheddar

Clothbound Cheddar
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 7 months minimum.
Once you open the bottle, consume it within 12 months.
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Cheeses

Dubliner vintage

Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Far breton with prunes

Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
Once you open the bottle, consume it within 12 months.
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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.
Once you open the bottle, consume it within 12 months.
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Cheeses

Pavé du Nord demi-vieux

Pavé du Nord demi-vieux
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Petit four glacé

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.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Plum pavlova

Plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Once you open the bottle, consume it within 12 months.
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Desserts and Sweet Courses

Plum turnover

Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
Once you open the bottle, consume it within 12 months.
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Cold starters

Smoked salmon and shrimp aspic

Smoked salmon and shrimp aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Once you open the bottle, consume it within 12 months.
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Cheeses

Vintage clothbound Cheddar

Vintage 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 : 24 months.
Once you open the bottle, consume it within 12 months.
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