Food and wine pairing

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Limoux Méthode ancestrale

White sparkling wine(s)

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 167 dishes:

Meals families

Appetizers and Amuse-bouches (1)

Cheeses (1)

Desserts and Sweet Courses (162)

Fruits (2)

Ice cream and sorbets (1)

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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Desserts and Sweet Courses

Merveilleux

Belgium. France.

Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

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Desserts and Sweet Courses

Milk chocolate

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Desserts and Sweet Courses

Milk chocolate with caramel

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Desserts and Sweet Courses

Milk chocolate with hazelnuts

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Desserts and Sweet Courses

Milk chocolate with hazelnuts and caramel

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Desserts and Sweet Courses

Mille-feuille

Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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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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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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Desserts and Sweet Courses

Napoléon cake

Russia.

Variety of mille-feuille.

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Desserts and Sweet Courses

Orange givrée

Orange sorbet served in an orange.

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Desserts and Sweet Courses

Panettone

Italy. Lombardy. Piedmont.

Brioche with candied fruit, raisins, and citrus zest.

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Desserts and Sweet Courses

Pear twelfth night cake

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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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Desserts and Sweet Courses

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.

Generally features an architectural shape and significant ornamentation.

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Desserts and Sweet Courses

Pineapple and mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Desserts and Sweet Courses

Pomme d’amour

France.

Apple coated with a hard red caramel and held at the end of a stick.

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Desserts and Sweet Courses

Praline merveilleux

Belgium. France.

Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

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Desserts and Sweet Courses

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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