Food and wine pairing

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Rivesaltes Grenat

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) : 10 years old and more.

This drink pairs well with 77 dishes:

Meals families

Cheeses (11)

Cold starters (3)

Cured Meats (1)

Desserts and Sweet Courses (54)

Fruits (2)

Ice cream and sorbets (1)

Poultry (5)

Cheeses

Big woods blue

United States. Minnesota.

Blue cheese made from pasteurized sheep's milk.

Ripening : 6 to 8 months.

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Desserts and Sweet Courses

Black cherry clafoutis

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Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.

Blue cheese made from raw cow's milk.

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Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

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Desserts and Sweet Courses

Blueberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Desserts and Sweet Courses

Blueberry pierogi

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Stuffed with sour cream, sugar, and blueberry.

Served hot or cold.

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Desserts and Sweet Courses

Blueberry shortcake

United Kingdom.

Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

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Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.

Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

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Desserts and Sweet Courses

Brioche

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Cheeses

Buttermilk blue

United States. Wisconsin.

Blue cheese made from raw cow's milk with a natural rind.

Ripening : 2 months.

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Cheeses

Buttermilk blue affinée

United States. Wisconsin.

Blue cheese made from raw cow's milk with a natural rind.

Ripening : 6 months.

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Cheeses

Cambozola

Germany. Allgäu.

Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 6 to 8 weeks.

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Desserts and Sweet Courses

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

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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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Fruits

Cherry

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Desserts and Sweet Courses

Cherry and cocoa clafoutis

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Desserts and Sweet Courses

Cherry gratin

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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 meringue cake

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Desserts and Sweet Courses

Cherry meringue tart

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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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