Food and wine pairing
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Rosette
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 6 to 10 years old.
This drink pairs well with 135 dishes:
Desserts and Sweet Courses
Cassata
Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.
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Desserts and Sweet Courses
Charlotte royale
Charlotte made with bavarian cream and ladyfingers.
Prefer a pairing with the licor used in the bavarian cream.
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Cheeses
Chiriboga blue
Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.
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Cheeses
Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
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Desserts and Sweet Courses
Crème caramel
Prefer a pairing with a wine aged 3 to 6 years old.
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Desserts and Sweet Courses
Croquets bordelais
France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.
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Desserts and Sweet Courses
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Prefer a pairing with a wine aged 3 to 6 years old.
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Desserts and Sweet Courses
Douillon à la pomme
France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Duck foie gras
Served cold.
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Duck foie gras au naturel
Served cold.
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Duck foie gras with spices
Served cold.
Pair according to the hotness of the spices.
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Poultry
Duck foie gras with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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