Food and wine pairing
Photo de Laura Blankenship (CC BY-SA 2.0)
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Rasteau Grenat
Mistelle(s), fortified wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 10 years old and more.
This drink pairs well with 46 dishes:
Desserts and Sweet Courses
Black plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Fruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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Desserts and Sweet Courses
Cherries flambéed in kirsch
Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.
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Desserts and Sweet Courses
Cherries Jubilee
Cherries poached in a light syrup and then flambéed with kirsch.
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Desserts and Sweet Courses
Cherry gratin with 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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Desserts and Sweet Courses
Cherry 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
Cherry 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
Cherry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Cherry scones
United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.
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Desserts and Sweet Courses
Chocolate and Griottines twelfth night cake
Griottines : cherries macerated in a kirsch liqueur.
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Desserts and Sweet Courses
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
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