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:
Desserts and Sweet Courses
Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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Desserts and Sweet Courses
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
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Desserts and Sweet Courses
Strawberry 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
Strawberry 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
Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Desserts and Sweet Courses
Strawberry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
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Desserts and Sweet Courses
Streusel cake
Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.
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Desserts and Sweet Courses
Tiramisu
Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).
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Cheeses
Tres leches
Spain. Asturias.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.
Ripening : 6 months.
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Cheeses
Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Desserts and Sweet Courses
Tropézienne
France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.
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