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Food and wine pairing ideas

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Food and wine pairing

Côtes de Bordeaux Saint-Macaire blanc Liquoreux

Serve at 06-08°C or 43-46 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.

This drink pairs well with 46 dishes:

Cheeses

Blue Stilton

Blue Stilton
United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.
Prefer a pairing with a wine aged 2 to 8 years old.
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Cheeses

Cabrales

Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
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Cheeses

Castelmagno

Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
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Cheeses

Castelrosso

Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
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Cheeses

Crozier blue

Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Serve with the most mature cheeses.
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Desserts and Sweet Courses

Floating island

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.
Prefer a pairing with a wine aged 2 to 8 years old.
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Desserts and Sweet Courses

Frangipane

Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.
Prefer a pairing with a wine aged 2 to 8 years old.
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