Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54208041884/
Monbazillac
Sweet and Medium-sweet white wine(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 10 to 15 years old.
This drink pairs well with 342 dishes:
Desserts and Sweet Courses
Chocolate pavé topped with caramel
Pavé : chocolate cake cut into cubes.
> view all pairings
Cheeses
Comté vieux
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.
> view all pairings
Desserts and Sweet Courses
Condé peaches
Vanilla rice pudding cake topped with peaches in syrup.
> view all pairings
Desserts and Sweet Courses
Condé pear
Vanilla rice pudding cake topped with pears in syrup.
> view all pairings
Cheeses
Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
> view all pairings
Desserts and Sweet Courses
Crema catalana
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Desserts and Sweet Courses
Crème aux œufs
Eggs beaten with milk and sugar, baked in the oven.
> view all pairings
Desserts and Sweet Courses
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
> view all pairings
Desserts and Sweet Courses
Crème caramel
Prefer a pairing with a wine aged 3 to 10 years old.
> view all pairings
Desserts and Sweet Courses
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
Prefer a pairing with a young wine (3-4 years).
> view all pairings
Desserts and Sweet Courses
Croquets bordelais
France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.
> view all pairings
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.
> view all pairings
Desserts and Sweet Courses
Custard tart
Shortcrust pastry filled with egg custard, baked in the oven.
Prefer a pairing with an unoaked wine.
> view all pairings
Desserts and Sweet Courses
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
> view all pairings
Desserts and Sweet Courses
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Prefer a pairing with a wine aged 3 to 10 years old.
> view all pairings
Desserts and Sweet Courses
Douillon à la pomme
France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Prefer a pairing with a wine aged 3 to 10 years old.
> view all pairings