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:
Poultry
Sautéed duck foie gras with mango
Served hot.
Pairing with a dominant Petit manseng grape.
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Poultry
Sautéed duck foie gras with pineapple
Served hot.
Prefer a pairing with a wine aged 3 to 10 years old.
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Shellfish and Seafood
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Desserts and Sweet Courses
Schenkele
France. Grand Est. Alsace. Switzerland. Bernese Jura.
Oblong-shaped fritter with almond powder and flavored with kirsch.
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Cheeses
Schloss
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.
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Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Prefer a pairing with a wine of at least 7 years old.
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Cheeses
Shropshire blue
United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.
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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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Poultry
Stuffed capon
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 10 years old.
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Desserts and Sweet Courses
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
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