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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

Damson crumble

Damson 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

Damson pavlova

Damson 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

Damson tart

Damson tart
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

Danish blue

Danish blue
Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.
Prefer a pairing with a wine aged 6 to 10 years old.
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Desserts and Sweet Courses

Devil's food cake

Devil's food cake
Chocolate layer cake filled with chocolate cream and covered with chocolate icing.
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

Diplomat pudding

Diplomat pudding
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.
Prefer a pairing with a wine aged 6 to 10 years old.
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Cheeses

Dirt lover

Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 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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Cheeses

Dubliner

Dubliner
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.
Serve with the young 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

Dubliner vintage

Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Serve with the young 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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Poultry

Duck a l'orange

Duck a l'orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
Prefer a pairing with a wine over 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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Poultry

Duck Apicius

Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with an old vintage.
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Poultry

Duck foie gras

Duck foie gras
Served cold.
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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Cold starters

Duck foie gras aspic

Duck foie gras aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Prefer a pairing with a wine aged 6 to 10 years old.
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