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
Goose foie gras
Served cold.
Prefer a pairing with a wine aged 5 to 12 years old.
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Poultry
Goose foie gras au torchon
Goose 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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Poultry
Goose foie gras in brioche
Served hot.
Prefer a pairing with a wine aged 5 to 12 years old.
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Poultry
Goose foie gras with spices
Served cold.
Pair according to the hotness of the spices.
Prefer a pairing with a wine aged 5 to 12 years old.
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Poultry
Goose foie gras with white grapes
Served cold.
Prefer a pairing with a wine aged 5 to 12 years old.
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Cheeses
Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
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Poultry
Grilled duck foie gras
Served hot.
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Gugelhupf
Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.
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Cheeses
Hook’s Fifteen year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
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Cheeses
Hook’s Twelve year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
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Cheeses
Hopelessly Bleu
United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.
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Cheeses
Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.
Prefer a pairing with a wine aged 5 to 12 years old.
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Cheeses
Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
Prefer a pairing with a wine aged 5 to 12 years old.
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Cheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
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Cheeses
L'Amuse Signature Gouda
Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.
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Cheeses
Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.
Prefer a pairing with a developed wine.
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Cheeses
Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
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Desserts and Sweet Courses
Lemon charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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