Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/46987997352/
Gaillac Méthode ancestrale Doux
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 18 dishes:
Fruits
Brasucado
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.
> view all pairings
Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
> view all pairings
Desserts and Sweet Courses
Financier
Rectangular cake made with butter, almond powder, and egg whites.
> view all pairings
Desserts and Sweet Courses
Fruit fritters
Pair according the color of the fruit(s).
> view all pairings
Desserts and Sweet Courses
Macarons
Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.
> view all pairings
Desserts and Sweet Courses
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.
> view all pairings
Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
> view all pairings
Desserts and Sweet Courses
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
> view all pairings
Desserts and Sweet Courses
Schenkele
France. Grand Est. Alsace. Switzerland. Bernese Jura.
Oblong-shaped fritter with almond powder and flavored with kirsch.
> view all pairings