Food and wine pairing
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Coteaux du Layon
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 20 to 50 years old and more.
This drink pairs well with 531 dishes:
Ice cream and sorbets
Pear sorbet
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Pear tarte Tatin
Prefer a pairing with a wine aged 5 to 12 years old.
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Poultry
Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Cheeses
Pérail de brebis
France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
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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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Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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