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Food and wine pairing ideas

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Food and wine pairing

Muscat du Cap Corse

Photo de Cody McLain (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/une-personne-tenant-un-verre-de-vin-a-la-main-Kco_8h7xpfQ

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:

Desserts and Sweet Courses

Mirabelle crumble

Mirabelle 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

Muracciole

Muracciole
France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.
Serve with the less mature cheeses.
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Desserts and Sweet Courses

Peach bagatelle

Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Prefer a pairing with a wine aged 1 to 4 years old.
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Desserts and Sweet Courses

Peach bavarian cream

Peach bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
Prefer a pairing with a wine aged 1 to 4 years old.
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Desserts and Sweet Courses

Peach trifle

Peach trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
Prefer a pairing with a wine aged 1 to 4 years old.
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