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
Pineapple sable
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
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Desserts and Sweet Courses
Pineapple with whipped cream
Chantilly cream : whipped cream with sugar.
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Desserts and Sweet Courses
Pineapple zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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Pork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
Serve with the young cheeses.
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Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
Serve with the young cheeses.
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Pork
Pork roast with Stilton
Roast pork filled stuffed with Stilton cheese.
Serve with the young cheeses.
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Desserts and Sweet Courses
Puits d'amour
Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.
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Cheeses
Queso de Mahón-Menorca artesano tierno
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk shaped like a cobblestone with rounded edges white in color.
Ripening : 21 to 60 days.
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Cheeses
Queso de Mahón-Menorca tierno
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.
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