Food and wine pairing

Photo de Francisco Antunes (CC BY 2.0)
https://www.flickr.com/photos/francisco-antunes/5196302462/

Grand Roussillon rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 20 years old and more.

This drink pairs well with 94 dishes:

Desserts and Sweet Courses

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

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Desserts and Sweet Courses

Mocha yule log

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Desserts and Sweet Courses

Molten caramel cake

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Desserts and Sweet Courses

Molten chocolate cake and caramel ice cream

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Desserts and Sweet Courses

Molten chocolate cake topped with caramel

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Cheeses

Montgomery's Cheddar

United Kingdom. Somerset.

Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.

Ripening : 9 months minimum.

Serve with the most mature cheeses.

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Desserts and Sweet Courses

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

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Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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Desserts and Sweet Courses

Petit four

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Desserts and Sweet Courses

Petit four frais

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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.

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Desserts and Sweet Courses

Petit four sec

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Cheeses

Roth Private Reserve

United States. Wisconsin.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : over 6 months.

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Desserts and Sweet Courses

Rum raisin ice cream

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Desserts and Sweet Courses

Sachertorte

Austria. Vienna.

Chocolate tart filled with apricot jam.

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Cheeses

Saint-Jorge Patrão

United States. California.

Soft-ripened pasteurized cow's milk cheese with a natural rind.

Ripening : 16 months.

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Cheeses

Saint-Jorge Picante

United States. California.

Soft-ripened pasteurized cow's milk cheese with a natural rind.

Ripening : 9 months.

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Cheeses

Smoked Gouda

Netherlands.

Smoked, pressed and uncooked cheese made from whole cow's milk.

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Cheeses

Smokey blue

United States. Oregon.

Blue cheese made from pasteurized cow's milk, smoked over hazelnut shells.

Ripening : 90 days.

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Cheeses

Tilsiter Switzerland

Switzerland.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 3 months minimum.

Red label.

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Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 24 months.

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Cheeses

Zamorano artesano

Spain. Castile and León. Zamora.

Raw sheep's milk pressed uncooked cheese.

Ripening : 100 days minimum.

Serve with the most mature cheeses.

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