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:
Desserts and Sweet Courses
Pithivier
Cake made with almond cream and puff pastry.
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Desserts and Sweet Courses
Plum dartois
Dartois : two strips of puff pastry surrounding a filling.
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Desserts and Sweet Courses
Plum meringue tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Plum tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
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Seafish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Desserts and Sweet Courses
Poirat du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).
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Pork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Cured Meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
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Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
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