Food and wine pairing
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Bugey Pétillant rosé
Rosé sparkling wine(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 1 year old.
This drink pairs well with 18 dishes:
Desserts and Sweet Courses
Charlotte royale
Charlotte made with bavarian cream and ladyfingers.
Prefer a pairing with the licor used in the bavarian cream.
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Desserts and Sweet Courses
Empress rice pudding
Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.
Prefer a pairing with the fruit color.
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Desserts and Sweet Courses
Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
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Desserts and Sweet Courses
Gâteau de Saint-Genix
France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.
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Desserts and Sweet Courses
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
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Desserts and Sweet Courses
Raspberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Desserts and Sweet Courses
Raspberry 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
Red berry bayadere with mascarpone mousse
Bayadère : alternating stripes of different colours.
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Desserts and Sweet Courses
Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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Desserts and Sweet Courses
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
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Desserts and Sweet Courses
Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Desserts and Sweet Courses
Strawberry 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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