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
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
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Shellfish and Seafood
Roasted lobster with spices
Pair according to the hotness of the spices.
Prefer a pairing with a wine aged 5 to 15 years old.
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Shellfish and Seafood
Roasted lobster with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine aged 5 to 15 years old.
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Cheeses
Roquefort
France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.
Prefer a pairing with a developed wine.
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Cheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses
Sainte-Maure de Touraine
France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.
Prefer a pairing with a wine aged 5 to 15 years old.
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Poultry
Sautéed duck foie gras
Served hot.
Prefer a pairing with a wine aged 5 to 15 years old.
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Cheeses
Shropshire blue
United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.
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