Food and wine pairing
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Pacherenc du Vic-Bilh
Sweet and Medium-sweet white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 6 to 10 years old.
This drink pairs well with 245 dishes:
Desserts and Sweet Courses
Caramelized pear and Roquefort cheese
Prefer a pairing with a wine aged 3 to 6 years old.
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Cheeses
Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
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Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
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Cheeses
Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
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Cheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.
Prefer a pairing with a young wine with a good acidity.
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Poultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Chicken supreme with pineapple
Poultry supreme : all the white meat from the breast and wings of poultry.
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Chicken with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine aged 3 to 6 years old.
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Desserts and Sweet Courses
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
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Desserts and Sweet Courses
Chocolate dacquoise
Prefer a pairing with a wine aged 3 to 6 years old.
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Desserts and Sweet Courses
Chocolate pavé topped with caramel
Pavé : chocolate cake cut into cubes.
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Desserts and Sweet Courses
Citrus dessert
Prefer a pairing with a wine aged 3 to 6 years old.
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Desserts and Sweet Courses
Citrus fruit tart
Prefer a pairing with a wine aged 3 to 6 years old.
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