Food and wine pairing
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Sainte-Croix du Mont
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 10 to 20 years old.
This drink pairs well with 230 dishes:
Cheeses
Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
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Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine of at least 8 years old.
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Desserts and Sweet Courses
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.
Prefer a pairing with a wine aged 5 to 10 years old.
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Sauces
Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Desserts and Sweet Courses
Marquise with caramel sauce
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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Desserts and Sweet Courses
Merveilles
France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.
Prefer a pairing with a wine aged 5 to 10 years old.
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Desserts and Sweet Courses
Milk pastilla
Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.
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Desserts and Sweet Courses
Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
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Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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