Food and wine pairing
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.
Aging potential (estimation) : 1 year old.
This drink pairs well with 64 dishes:
Desserts and Sweet Courses
Red berry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
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Desserts and Sweet Courses
Redcurrant pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Redcurrant vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Desserts and Sweet Courses
Strawberries with whipped cream
Chantilly cream : whipped cream with sugar.
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Desserts and Sweet Courses
Strawberry 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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Desserts and Sweet Courses
Strawberry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Strawberry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Ice cream and sorbets
Tricolor ice cream bombe
Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Tricolor : pistachio, strawberry and vanilla ice creams with meringue.
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Cold starters
Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
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