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
Praline hazelnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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Desserts and Sweet Courses
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
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Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
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Hot Starters
Quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Desserts and Sweet Courses
Quince crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
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Desserts and Sweet Courses
Rabote picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.
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Desserts and Sweet Courses
Rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
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Desserts and Sweet Courses
Rhubarb meringue tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Rhubarb pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Rhubarb tart
Prefer a pairing with a wine aged 5 to 12 years old.
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Desserts and Sweet Courses
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
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