Food and wine pairing

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Rasteau Tuilé rancio

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 tawny rancio

This drink pairs well with 82 dishes:

Meals families

Cheeses (20)

Cold starters (1)

Desserts and Sweet Courses (53)

Fruits (1)

Hot Starters (1)

Ice cream and sorbets (3)

Poultry (3)

Ice cream and sorbets

Iced coffee parfait with gingerbread

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

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Cheeses

Jeffs' Select Gouda

United States. Minnesota. Wisconsin.

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : at least 2 months.

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Cheeses

L'Amuse Signature Gouda

Netherlands.

Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.

Ripening : 2 years.

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Desserts and Sweet Courses

Marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

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Desserts and Sweet Courses

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.

Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

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Desserts and Sweet Courses

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

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Desserts and Sweet Courses

Mocha yule log

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Desserts and Sweet Courses

Molten chocolate cake

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Desserts and Sweet Courses

Molten chocolate cake and vanilla ice cream

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Cheeses

Montgomery's Cheddar

United Kingdom. Somerset.

Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.

Ripening : 9 months minimum.

Serve with the most mature cheeses.

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Desserts and Sweet Courses

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

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Desserts and Sweet Courses

Orange crema catalana

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Desserts and Sweet Courses

Orange crème brûlée

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Desserts and Sweet Courses

Orange marmalade crepe

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Desserts and Sweet Courses

Petit four

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Desserts and Sweet Courses

Petit four frais

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Desserts and Sweet Courses

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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Desserts and Sweet Courses

Petit four sec

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Desserts and Sweet Courses

Prune pie

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Desserts and Sweet Courses

Queen of Sheba cake

Chocolate and almond cake.

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Cheeses

Queso de Mahón-Menorca artesano curado

Spain. Balearic Islands. Minorca.

Pressed and uncooked cheese made from raw cow's milk shaped like a cobblestone with rounded edges, brown in color.

Ripening : 5 months minimum.

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Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.

Pressed and uncooked cheese made from cow's milk shaped like a cobblestone with rounded edges brown in color.

Ripening : 5 months minimum.

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Desserts and Sweet Courses

Roasted almond and fig tart

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Cheeses

Roth Private Reserve

United States. Wisconsin.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : over 6 months.

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