Food and wine pairing

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Côtes de Montravel

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

This drink pairs well with 35 dishes:

Meals families

Cheeses (1)

Desserts and Sweet Courses (21)

Hot Starters (1)

Main courses (1)

Pizza, Quiche, Tart, Pie (1)

Poultry (7)

Salads (1)

Sauces (1)

Shellfish and Seafood (1)

Pizza, Quiche, Tart, Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Prefer a pairing with a developed wine.

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Desserts and Sweet Courses

Apple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Desserts and Sweet Courses

Apple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.

Ripening : 3 months.

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Desserts and Sweet Courses

Caramelized apple crêpe

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Desserts and Sweet Courses

Caramelized apple puff pastry

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Desserts and Sweet Courses

Caramelized pineapple fritters

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Desserts and Sweet Courses

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Prefer a pairing with the licor used in the bavarian cream.

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Desserts and Sweet Courses

Cottage cheese and sugar

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Desserts and Sweet Courses

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.

Almond biscuit.

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Desserts and Sweet Courses

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.

Prefer a pairing with an unoaked wine.

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Poultry

Duck a l'orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Poultry

Duck a l'orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.

Served with dates and apples.

Prefer a pairing with a developed wine.

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Poultry

Duck foie gras au naturel

Served cold.

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Main courses

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

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Shellfish and Seafood

Langoustines with sweet wine

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Salads

Lobster salad

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Desserts and Sweet Courses

Merveilles

France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.

Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.

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Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Desserts and Sweet Courses

Pear bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Desserts and Sweet Courses

Pear charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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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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Desserts and Sweet Courses

Petit four

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