Food and wine pairing
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Jurançon
Sweet and Medium-sweet white wine(s)
Serve at 09-11°C or 48-52 °F.
Aging potential (estimation) : 10 to 25 years old.
This drink pairs well with 440 dishes:
Desserts and Sweet Courses
Mango miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Cheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Avoid red wine as the cheese ages.
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Desserts and Sweet Courses
Marquise with caramel sauce
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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Cheeses
Maytag Blue cheese
United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.
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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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Cheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
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Desserts and Sweet Courses
Milk pastilla
Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.
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Desserts and Sweet Courses
Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
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Cheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.
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Desserts and Sweet Courses
Mousse de frutas exóticas
Prefer a pairing with a wine aged 3 to 10 years old.
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Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
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Cheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Serve with the most mature cheeses.
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