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
Caramelized pear
Prefer a pairing with a wine aged 5 to 12 years old.
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Cheeses
Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
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Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
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Cheeses
Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
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Desserts and Sweet Courses
Cherries flambéed in kirsch
Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.
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Desserts and Sweet Courses
Chestnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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Main courses
Chicken tajine with curry
Tajine : stew of vegetables, fish or meat.
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Main courses
Chicken tajine with lemon confit and olives
Tajine : stew of vegetables, fish or meat.
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Cheeses
Chiriboga blue
Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.
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Desserts and Sweet Courses
Chocolate croquembouche
Chocolate-covered profiteroles with pastry cream or vanilla ice cream.
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