Food and wine pairing

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Muscat du Cap Corse

Mistelle(s), fortified wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 4 to 10 years old.

This drink pairs well with 255 dishes:

Meals families

Appetizers and Amuse-bouches (5)

Cheeses (29)

Cold starters (4)

Desserts and Sweet Courses (192)

Fruits (5)

Hot Starters (1)

Ice cream and sorbets (5)

Pork (8)

Poultry (6)

Desserts and Sweet Courses

French almond tart

Almond cream : a mixture of butter, sugar, almond powder, and eggs.

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Desserts and Sweet Courses

French almond tart with pears

Almond cream : a mixture of butter, sugar, almond powder, and eggs.

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Desserts and Sweet Courses

Fresh fruit soup

(pineapple and peach)

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Desserts and Sweet Courses

Fresh fruit tart

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Desserts and Sweet Courses

Frozen strawberry and rhubard soufflé

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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 salad

Prefer a pairing with the fruit color.

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Ice cream and sorbets

Fruit sorbet

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Desserts and Sweet Courses

Fruit tart

Prefer a pairing with the fruit color.

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Desserts and Sweet Courses

Fruit tart with jam

Prefer a pairing with the fruit color.

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Desserts and Sweet Courses

Fruits clafoutis

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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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Poultry

Goose foie gras with figs

Served cold.

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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

Hot and cold caramelized pineapple

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Desserts and Sweet Courses

Iced nougat

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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 clafoutis

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Desserts and Sweet Courses

Kiwi pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cheeses

Le bleu 1924

France.

Blue cheese made from pasteurized cow’s and sheep's milk.

Ripening : 4 months minimum.

Serve with the young cheeses.

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Fruits

Lemon

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