Food and wine pairing
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Quarts de Chaume
Sweet and Medium-sweet white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 20 to 50 years old and more.
This drink pairs well with 242 dishes:
Desserts and Sweet Courses
Caramel merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
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Desserts and Sweet Courses
Caramel mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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Desserts and Sweet Courses
Caramel pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
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Desserts and Sweet Courses
Caramelized pear
Prefer a pairing with a wine aged 5 to 15 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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Desserts and Sweet Courses
Chestnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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Main courses
Chicken tajine with lemon confit and olives
Tajine : stew of vegetables, fish or meat.
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Cheeses
Chiriboga blue
Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.
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Desserts and Sweet Courses
Chocolate and pear sponge cake
Prefer a pairing with a wine aged 5 to 15 years old.
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