Food and wine pairing
Photo de Barnaby Dorfman (CC BY 2.0)
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Maury Tuilé rancio
Mistelle(s), fortified wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 20 years old and more.
Synonyms
- Maury tawny rancio
This drink pairs well with 160 dishes:
Desserts and Sweet Courses
Molten dark chocolate cake
Dark chocolate : with more than 70% cocoa.
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Cheeses
Montgomery's Cheddar
United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.
Serve with the most mature cheeses.
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Desserts and Sweet Courses
Nun's puffs
Light and sweet puffed fritter made from choux pastry.
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Desserts and Sweet Courses
Opera
Cake with Joconde sponge, coffee buttercream, and chocolate ganache.
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Desserts and Sweet Courses
Orangettes
Candied orange peel coated in dark chocolate.
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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
Poire Belle-Hélène
Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.
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Desserts and Sweet Courses
Praline
Mixture of caramelized and crushed almonds and hazelnuts.
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Desserts and Sweet Courses
Praline hazelnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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Desserts and Sweet Courses
Praline macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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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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Desserts and Sweet Courses
Praline Napoléon cake
Russia.
Variety of praline mille-feuille.
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