Food and wine pairing
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Bonnezeaux
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Aging potential (estimation) : 10 to 20 years old and more.
This drink pairs well with 305 dishes:
Poultry
Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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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
Pithivier
Cake made with almond cream and puff pastry.
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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 tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Plum tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
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Desserts and Sweet Courses
Poirat du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).
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Pork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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Desserts and Sweet Courses
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
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Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
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Desserts and Sweet Courses
Quince 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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