Food and wine pairing

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Clairette de Die Méthode ancestrale

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

This drink pairs well with 65 dishes:

Meals families

Cheeses (1)

Cold starters (1)

Desserts and Sweet Courses (58)

Fruits (3)

Hot Starters (1)

Ice cream and sorbets (1)

Desserts and Sweet Courses

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

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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

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.

Generally topped with caramel.

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Desserts and Sweet Courses

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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Desserts and Sweet Courses

Fresh pear mousse with citrus juice

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Desserts and Sweet Courses

Frozen raspberry soufflé

Served hot.

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Desserts and Sweet Courses

Frozen strawberry soufflé

Served hot.

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Desserts and Sweet Courses

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

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Desserts and Sweet Courses

Fruit fritters

Pair according the color of the fruit(s).

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Desserts and Sweet Courses

Fruit tabbouleh

ruits : citrus fruits, mango and apple sweetened with orange blossom honey.

Prefer a pairing with the fruit color.

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Desserts and Sweet Courses

Fruit tart

Prefer a pairing with the fruit color.

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Desserts and Sweet Courses

Macarons

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

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Cold starters

Melon

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Desserts and Sweet Courses

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

Napoléon cake

Russia.

Variety of mille-feuille.

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Desserts and Sweet Courses

Orange givrée

Orange sorbet served in an orange.

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Hot Starters

Pear and Fourme d'Ambert cheese tart

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Desserts and Sweet Courses

Pear twelfth night cake

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Desserts and Sweet Courses

Petit four

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Desserts and Sweet Courses

Petit four frais

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Desserts and Sweet Courses

Petit four glacé

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

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Desserts and Sweet Courses

Petit four sec

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Desserts and Sweet Courses

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.

Generally features an architectural shape and significant ornamentation.

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Desserts and Sweet Courses

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

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