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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:

Cheeses

Comté vieux

Comté vieux
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.
Prefer a pairing with a wine over 8 years old.
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Desserts and Sweet Courses

Condé peaches

Condé peaches
Vanilla rice pudding cake topped with peaches in syrup.
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

Condé pear

Condé pear
Vanilla rice pudding cake topped with pears in syrup.
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

Coolea Extra Matured

Coolea Extra Matured
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.
Prefer a pairing with a wine over 8 years old.
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Cheeses

Coolea Plain

Coolea Plain
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.
Prefer a pairing with a wine over 8 years old.
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Cheeses

Crater Lake Blue

Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
Prefer a pairing with a wine aged 6 to 10 years old.
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Shellfish and Seafood

Crayfish and Newburg sauce

Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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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Shellfish and Seafood

Crayfish with white wine sauce

Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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

Cream puffs

Cream puffs
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

Crème aux œufs

Crème aux œufs
Eggs beaten with milk and sugar, baked in the oven.
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

Crème brûlée

Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
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

Crème caramel

Crème caramel
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

Croquant

Croquant
Croquant : almond biscuit.
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

Croquets bordelais

Croquets bordelais
France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.
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

Crozier blue

Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Serve with the most mature cheeses.
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

Crumbly Lancashire

Crumbly Lancashire
United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.
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

Dacquoise

Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
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

Damson bagatelle

Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Prefer a pairing with a wine over 10 years old.
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