Food and wine pairing
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Côtes de Bergerac blanc moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 3 to 5 years old.
Synonyms
- Côtes de Bergerac medium-sweet
This drink pairs well with 144 dishes:
Desserts and Sweet Courses
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
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Desserts and Sweet Courses
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
Prefer a pairing with a wine of at least 2 years old.
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Desserts and Sweet Courses
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
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Desserts and Sweet Courses
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
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Cheeses
Estrella La Peral
Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.
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Cheeses
Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
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Poultry
Fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Desserts and Sweet Courses
French almond tart with pears
Almond cream : a mixture of butter, sugar, almond powder, and eggs.
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Appetizers and Amuse-bouches
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
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Cheeses
Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
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Cheeses
Great hill blue
United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.
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Miscellaneous
Grilled cheese
Hot sandwich on white bread with butter and cheese.
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Cheeses
L'Amuse Signature Gouda
Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.
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Cheeses
Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
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