Food and wine pairing
Photo de Blondinrikard Fröberg (CC BY 2.0)
https://www.flickr.com/photos/blondinrikard/14365875387/
Montlouis sur Loire moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 10 to 30 years old.
Synonyms
- Montlouis sur Loire medium-sweet
This drink pairs well with 108 dishes:
Cheeses
Chiriboga blue
Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.
> view all pairings
Desserts and Sweet Courses
Coffee religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
> view all pairings
Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
> 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
Croustillons
Deep-fried balls with sugar.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Sauces
Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view all pairings
Cheeses
Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
> 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.
> view all pairings
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with an old vintage.
> view all pairings
Poultry
Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Poultry
Duck foie gras
Served cold.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Poultry
Duck foie gras with quince
Served cold.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Cheeses
Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
> view all pairings
Cheeses
Estrella La Peral
Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.
> view all pairings
Cheeses
Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
> view all pairings
Cheeses
Fourme d'Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Cheeses
Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.
> view all pairings