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
Moody blue
United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.
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Pork
Orange pork roast
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Desserts and Sweet Courses
Peach bavarian
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Desserts and Sweet Courses
Peach 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
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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Appetizers and Amuse-bouches
Petit pâté de Pézenas
Small cylindrical-shaped pâté en croûte in short crust pastry and stuffed with lamb meat seasoned with brown sugar and lemon.
Served hot or cold.
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Cheeses
Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Desserts and Sweet Courses
Pineapple aumoniere
Diced pineapple cooked in filo pastry.
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