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Food and wine pairing ideas

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Food and wine pairing

Bugey Cerdon Méthode ancestrale

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54360465958/

Bugey Cerdon Méthode ancestrale

Rosé sparkling wine(s)

Serve at 05-08°C or 41-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.

This drink pairs well with 64 dishes:

Appetizers and Amuse-bouches

Arancini

Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
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Desserts and Sweet Courses

Blueberry crumble

Blueberry 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

Blueberry pierogi

Blueberry pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and blueberry.
Served hot or cold.
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Desserts and Sweet Courses

Cherry merveilleux

Cherry merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
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Desserts and Sweet Courses

Clafoutis

Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
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Desserts and Sweet Courses

Croquembouche

Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns
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