Food and wine pairing

Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/53627853713/

Maury Grenat

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 5 to 8 years old.

This drink pairs well with 88 dishes:

Meals families

Cheeses (13)

Cold starters (1)

Cured Meats (1)

Desserts and Sweet Courses (62)

Ice cream and sorbets (2)

Poultry (8)

Shellfish and Seafood (1)

Desserts and Sweet Courses

Cherry scones

United Kingdom. Scotland.

Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.

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Desserts and Sweet Courses

Cherry tart

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Desserts and Sweet Courses

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

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Desserts and Sweet Courses

Chocolate and morello cherry tart

Prefer a pairing with a wine under 3 years old.

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Desserts and Sweet Courses

Chocolate and raspberry meringue tart

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Desserts and Sweet Courses

Chocolate and raspberry mousse

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Desserts and Sweet Courses

Chocolate and raspberry tart

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Desserts and Sweet Courses

Chocolate cream puffs

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Desserts and Sweet Courses

Chocolate Fritters

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Ice cream and sorbets

Chocolate ice cream

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Desserts and Sweet Courses

Chocolate 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

Chocolate mousse with morello cherries

Prefer a pairing with a wine under 3 years old.

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Desserts and Sweet Courses

Chocolate panna cotta

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Desserts and Sweet Courses

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts and Sweet Courses

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

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Desserts and Sweet Courses

Chocolate yule log

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Desserts and Sweet Courses

Cold red berry soup

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Cheeses

Crozier blue

Ireland. County Tipperary.

Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.

Ripening : 4 to 11 months.

Serve with the most mature cheeses.

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Ice cream and sorbets

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

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Desserts and Sweet Courses

Dried plum tourtière

France. Nouvelle-Aquitaine. Gascony.

Prune pie flavored with Armagnac.

Prefer a pairing with a wine of at least 2 years old.

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Cured Meats

Duck paté with duck foie gras

Served cold or at room temperature.

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Cheeses

Ewe's blue

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

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Desserts and Sweet Courses

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

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Desserts and Sweet Courses

Fig crêpe aumoniere

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