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Food and wine pairing ideas

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Food and wine pairing

Ice cider

Ice cider

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 132 dishes:

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.
Once you open the bottle, consume it within 3 weeks.
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Desserts and Sweet Courses

Dacquoise

Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
Once you open the bottle, consume it within 3 weeks.
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Cheeses

Danish blue

Danish blue
Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
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Cheeses

Dubliner vintage

Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Once you open the bottle, consume it within 3 weeks.
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Poultry

Duck foie gras with sweet spices

Duck foie gras with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Once you open the bottle, consume it within 3 weeks.
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Desserts and Sweet Courses

Eton mess

Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
Once you open the bottle, consume it within 3 weeks.
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Cheeses

Ewe's blue

Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
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