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Food and wine pairing ideas

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Food and wine pairing

Rasteau rouge Tuilé Hors d'âge

Photo de Ivor Brands (CC BY 2.0)
https://www.flickr.com/photos/196791148@N04/52964092150/

Rasteau rouge Tuilé Hors d'âge

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 20 years old and more.

Synonyms

  • Rasteau red tawny extra-old
  • Rasteau red tawny hors d’âge

This drink pairs well with 11 dishes:

Cheeses

Big woods blue

Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
Serve with the most mature cheeses.
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Cheeses

Bohemian blue

Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Serve with the most mature cheeses.
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Cheeses

Cabrales

Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Serve with the most mature cheeses.
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Cheeses

Crozier blue

Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Serve with the most mature cheeses.
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Desserts and Sweet Courses

Petit four glacé

Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Cheeses

Roquefort

Roquefort
France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.
Serve with the most mature cheeses.
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