Food and wine pairing
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Muscat de Frontignan Vin de liqueur
Mistelle(s), fortified wine(s)
Serve at 07-09°C or 45-48 °F.
Aging potential (estimation) : 2 to 5 years old.
This drink pairs well with 277 dishes:
Desserts and Sweet Courses
Fruit blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Desserts and Sweet Courses
Fruit fritters
Pair according the color of the fruit(s).
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Desserts and Sweet Courses
Fruit tart with jam
Prefer a pairing with the fruit color.
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Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
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Cheeses
Glacier blue
United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.
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Cheeses
Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
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Desserts and Sweet Courses
Gugelhupf
Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.
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Desserts and Sweet Courses
Imbrucciata
France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.
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Cold starters
Italian style melon
Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).
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Desserts and Sweet Courses
Kiwi pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Lemon miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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