Food and wine pairing
Photo de Jenny Ondioline (CC BY 2.0)
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Rivesaltes 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 77 dishes:
Desserts and Sweet Courses
Griottines yule log
Griottines : cherries macerated in a kirsch liqueur.
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Cold starters
Italian style melon
Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).
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Cheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple 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
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
Molten dark chocolate cake
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Opera
Cake with Joconde sponge, coffee buttercream, and chocolate ganache.
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Cheeses
Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.
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Cheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
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Poultry
Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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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
Pithivier
Cake made with almond cream and puff pastry.
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Desserts and Sweet Courses
Red fruits in aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Desserts and Sweet Courses
Sablé with salted butter and cherry jam
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
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