Food and wine pairing
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Champagne blanc demi-sec
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 1 to 2 years old.
Synonyms
- Medium-dry blanc Champagne
This drink pairs well with 412 dishes:
Desserts and Sweet Courses
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
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Desserts and Sweet Courses
Crepe with chestnut cream and orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Desserts and Sweet Courses
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
Do not serve Brut Champagne on a very sweet dessert.
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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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Cheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
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Desserts and Sweet Courses
Custard tart
Shortcrust pastry filled with egg custard, baked in the oven.
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Desserts and Sweet Courses
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
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Desserts and Sweet Courses
Dark chocolate fondant cake
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Devil's food cake
Chocolate layer cake filled with chocolate cream and covered with chocolate icing.
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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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Cheeses
Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
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Cheeses
Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese
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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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Cheeses
Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
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Desserts and Sweet Courses
Financier
Rectangular cake made with butter, almond powder, and egg whites.
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Desserts and Sweet Courses
Flemish waffle
Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.
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Cheeses
Fourme d'Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
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