Food and wine pairing
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Masala chai
Non-alcoholic beverage(s)
Serve at 18-24°C or 64-75 °F.
Aging potential (estimation) : 6 to 12 months.
This drink pairs well with 7 dishes:
Cheeses
Rambol with walnut
France. Île-de-France. Yvelines.
Melted cheese made from cow's milk (heated with butter, water and salt) with walnut.
Served warm, not hot.
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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
Timanoix
France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Served warm, not hot.
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Cheeses
Tomme de Trappe Echourgnac affinée au vin de noix
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Served warm, not hot.
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Cheeses
Trappe de Timadeuc
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.
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Appetizers and Amuse-bouches
Vegetable samosa
Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.
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