Food and wine pairing
Photo de Michelle McEwen (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/personne-tenant-un-verre-de-vin-clair-HPM3jVF8_as
Clairette de Die Méthode ancestrale
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 1 year old.
This drink pairs well with 65 dishes:
Desserts and Sweet Courses
Apple turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view all pairings
Desserts and Sweet Courses
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
> view all pairings
Desserts and Sweet Courses
Apricot bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view all pairings
Desserts and Sweet Courses
Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
> view all pairings
Desserts and Sweet Courses
Apricot charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view all pairings
Ice cream and sorbets
Banana split
Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.
> view all pairings
Cheeses
Bleu du Vercors-Sassenage
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.
> view all pairings
Desserts and Sweet courses
Bombolone
Italia.
Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.
> view all pairings
Fruits
Brasucado
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.
> view all pairings
Desserts and Sweet Courses
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
> view all pairings
Desserts and Sweet Courses
Cassata
Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.
> view all pairings
Desserts and Sweet Courses
Charlotte royale
Charlotte made with bavarian cream and ladyfingers.
Prefer a pairing with the licor used in the bavarian cream.
> view all pairings
Desserts and Sweet Courses
Chocolate 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.
> view all pairings
Desserts and Sweet Courses
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view all pairings
Desserts and Sweet Courses
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
> view all pairings
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
> view all pairings
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.
> view all pairings