Food and wine pairing
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Muscat de Mireval
Mistelle(s), fortified wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 3 to 10 years old.
This drink pairs well with 164 dishes:
Cheeses
Amablu
United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.
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Desserts and Sweet Courses
Apple bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Desserts and Sweet Courses
Apple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Desserts and Sweet Courses
Apple cobbler
United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.
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Desserts and Sweet Courses
Apricot and exotic fruits tart
Prefer a pairing with a wine under 3 years old.
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Desserts and Sweet Courses
Apricot bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
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Desserts and Sweet Courses
Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
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Desserts and Sweet Courses
Apricot marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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Desserts and Sweet Courses
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).
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Desserts and Sweet Courses
Banana and chocolate crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
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Cheeses
Beenleigh Blue
United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.
Serve with the young cheeses.
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Cheeses
Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
Serve with the young cheeses.
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Desserts and Sweet Courses
Biscuits roses de Reims charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Cheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.
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Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
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Cheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Serve with the young cheeses.
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Cheeses
Brocciu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Serve with the young cheeses.
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Cheeses
Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Serve with the young cheeses.
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