Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52794863325/
Saumur Mousseux blanc
White sparkling wine(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 1 to 3 years old.
This drink pairs well with 53 dishes:
Desserts and Sweet Courses
Financier
Rectangular cake made with butter, almond powder, and egg whites.
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Pizza, Quiche, Tart, Pie
Flamiche
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.
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Desserts and Sweet Courses
Malakoff Charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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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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Miscellaneous
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
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Desserts and Sweet Courses
Panna cotta
Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.
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Appetizers and Amuse-bouches
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Poultry
Poultry quenelles with fresh cream
Poultry quenelles
Pairing with a dominant Chenin grape.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Pizza, Quiche, Tart, Pie
Smoked salmon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Desserts and Sweet Courses
Strawberry bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
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Desserts and Sweet Courses
Strawberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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