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
Chocolate pavé topped with caramel
Pavé : chocolate cake cut into cubes.
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Desserts and Sweet Courses
Confit pear sponge cake with almonds
Prefer a pairing with a young wine (3-4 years).
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Shellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Desserts and Sweet Courses
Crema catalana
Prefer a pairing with a wine aged 4 to 8 years old.
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Desserts and Sweet Courses
Crème aux œufs
Eggs beaten with milk and sugar, baked in the oven.
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Desserts and Sweet Courses
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
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Desserts and Sweet Courses
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
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Desserts and Sweet Courses
Croustillons
Deep-fried balls with sugar.
Prefer a pairing with a wine aged 5 to 12 years old.
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Cheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Serve with the most mature cheeses.
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Desserts and Sweet Courses
Custard tart
Shortcrust pastry filled with egg custard, baked in the oven.
Prefer a pairing with an unoaked wine.
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Desserts and Sweet Courses
Damson 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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Desserts and Sweet Courses
Damson meringue tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Damson pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Damson tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
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Desserts and Sweet Courses
Douillon à la pomme
France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
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Desserts and Sweet Courses
Dried plum tourtière
France. Nouvelle-Aquitaine. Gascony.
Prune pie flavored with Armagnac.
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Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with an old vintage.
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Poultry
Duck foie gras
Served cold.
Prefer a pairing with a wine aged 5 to 12 years old.
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Poultry
Duck foie gras au naturel
Served cold.
Prefer a pairing with a wine aged 5 to 12 years old.
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Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Prefer a pairing with a wine aged 5 to 12 years old.
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