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Food and wine pairing ideas

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Food and wine pairing

Sauternes

Photo de Megan Cole (CC BY 2.0)
https://www.flickr.com/photos/megs_pics/5429839275/

Sauternes

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

This drink pairs well with 596 dishes:

Desserts and Sweet Courses

Marquise with caramel sauce

Marquise with caramel sauce
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Cheeses

Maytag Blue cheese

Maytag Blue cheese
United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.
Serve with the young cheeses.
Prefer a pairing with a Deuxième cru classé preferably.
Prefer a pairing with a wine of at least 8 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Cold starters

Melon

Melon
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Sauces

Melted butter sauce

Melted butter sauce
Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Meringue

Meringue
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Merveilles

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 15 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Milk pastilla

Milk pastilla
Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.
Prefer a pairing with a wine over 8 years old.
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Desserts and Sweet Courses

Mille-feuille

Mille-feuille
Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Mirabelle crumble

Mirabelle crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Mirabelle plum bavarian cream

Mirabelle plum bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Mirabelle plum pavlova

Mirabelle plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Mirlitons de Rouen

Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Main courses

Monkfish tajine with confit lemon

Monkfish tajine with confit lemon
Tajine : stew of vegetables, fish or meat.
Prefer a pairing with a Premier cru classé or better.
Prefer a pairing with a wine of at least 10 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Cheeses

Moody blue

Moody blue
United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.
Prefer a pairing with a Deuxième cru classé preferably.
Prefer a pairing with a wine of at least 8 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings