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Food and wine pairing ideas

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Food and wine pairing

Limoux Méthode ancestrale

Photo de Stephanie Watson (CC BY 2.0)
https://www.flickr.com/photos/stephaniewatson/2677295423/

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:

Desserts and Sweet Courses

Puits d'amour

Puits d'amour
Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.
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Desserts and Sweet Courses

Schenkele

Schenkele
France. Grand Est. Alsace. Switzerland. Bernese Jura.
Oblong-shaped fritter with almond powder and flavored with kirsch.
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Desserts and Sweet Courses

Sugar pie

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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Desserts and Sweet Courses

Tropézienne

Tropézienne
France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.
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Desserts and Sweet Courses

Whippet cookie

Whippet cookie
Dry biscuit topped with dome-shaped marshmallow, all coated in chocolate.
Sometimes, you find a fruit jelly between the marshmallow and the biscuit.
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