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:
Desserts and Sweet Courses
Rhubarb meringue tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Rhubarb pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Rhubarb tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
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Shellfish and Seafood
Roasted lobster with spices
Pair according to the hotness of the spices.
Prefer a pairing with a wine aged 5 to 12 years old.
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Shellfish and Seafood
Roasted lobster with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine aged 5 to 12 years old.
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Cheeses
Rogue river blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.
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Cheeses
Roquefort
France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.
Prefer a pairing with a developed wine.
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