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)

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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Ice cream and sorbets

Cherry sorbet

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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

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

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Desserts and Sweet Courses

Chocolate cream puffs

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Desserts and Sweet Courses

Chocolate dome cake

Dark chocolate dome filled with chocolate mousse.

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Desserts and Sweet Courses

Chocolate marble cake

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Desserts and Sweet Courses

Chocolate meringue tart

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Desserts and Sweet Courses

Chocolate panna cotta

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Desserts and Sweet Courses

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

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Desserts and Sweet Courses

Chocolate tart

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Desserts and Sweet Courses

Chocolate yule log

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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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Desserts and Sweet Courses

Cold red berry soup

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Desserts and Sweet Courses

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

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Desserts and Sweet Courses

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

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Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Cured Meats

Duck paté with duck foie gras

Served cold or at room temperature.

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Desserts and Sweet Courses

Fig tart

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Desserts and Sweet Courses

Frozen cherry soufflé

Served hot.

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Desserts and Sweet Courses

Frozen strawberry and rhubard soufflé

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Desserts and Sweet Courses

Fruit salad

Prefer a pairing with the fruit color.

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