Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Ice cider

Photo de Sutha Kamal (CC BY-SA 2.0)
https://www.flickr.com/photos/suthakamal/2821804894/

Ice cider

Cider(s) / Perry / Mead

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:

Desserts and Sweet Courses

Financier

Financier
Rectangular cake made with butter, almond powder, and egg whites.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Fourme d'Ambert

Fourme d'Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Fourme de Montbrison

Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Desserts and Sweet Courses

Frangipane tart

Frangipane tart
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Desserts and Sweet Courses

Gingerbread charlotte

Gingerbread charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Gorgonzola

Gorgonzola
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Gorgonzola piccante

Gorgonzola piccante
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Ice cream and sorbets

Iced honey-glazed parfait

Iced honey-glazed parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Kāpiti Kikorangi Triple cream blue

Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Le Gruyère bio réserve

Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Le Gruyère réserve

Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Leonardo

Leonardo
Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings

Cheeses

Little boy blue cheese

Little boy blue cheese
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
> view all pairings