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.
Aging potential (estimation) : 4 to 10 years old.
This drink pairs well with 255 dishes:
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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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 and mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Desserts and Sweet Courses
Pineapple aumoniere
Diced pineapple cooked in filo pastry.
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Desserts and Sweet Courses
Pineapple bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Desserts and Sweet Courses
Pineapple boat
Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.
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Desserts and Sweet Courses
Pineapple carpaccio
Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.
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Desserts and Sweet Courses
Pineapple 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
Pineapple flambé
Slice of pineapple flambéed with rum
Prefer a pairing with the rum.
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