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
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Serve with the most mature cheeses.
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Desserts and Sweet Courses
Nun's puffs
Light and sweet puffed fritter made from choux pastry.
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Sauces
Orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Prefer a pairing with a young wine.
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Desserts and Sweet Courses
Oreillettes
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.
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Desserts and Sweet Courses
Palets aux raisins
Round-shaped biscuit with raisins.
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Desserts and Sweet Courses
Paris-Brest
Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.
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Desserts and Sweet Courses
Peach tart
Prefer a pairing with a wine aged 5 to 10 years old.
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Desserts and Sweet Courses
Pear gratin
Prefer a pairing with a wine aged 5 to 10 years old.
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Desserts and Sweet Courses
Pear puff pastry
Prefer a pairing with a wine aged 5 to 10 years old.
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Desserts and Sweet Courses
Pears cassolette with white wine
Cassolette : individual container for presenting a dish.
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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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Freshwater fish
Pike-perch fillets 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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Freshwater fish
Pike-perch 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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