Food and wine pairing

Photo de Sylvain Torchet (CC BY 2.0)
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Touraine Mousseux rosé

Rosé sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 5 years old.

This drink pairs well with 14 dishes:

Meals families

Appetizers and Amuse-bouches (2)

Cheeses (4)

Cold starters (1)

Desserts and Sweet Courses (5)

Miscellaneous (2)

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Prefer a regional pairing.

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Appetizers and Amuse-bouches

Carolines with ham

Puffs stuffed with bechamel and ham.

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Desserts and Sweet Courses

Cold red berry soup

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Miscellaneous

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Cold starters

Ham on the bone cake

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Desserts and Sweet Courses

Linzer Torte

Austria. Linz.

Shortcrust pastry with almond or walnut stuffed with raspberry jam or redcurrant jelly.

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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

Raspberry meringue tart

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Desserts and Sweet Courses

Raspberry tart

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Desserts and Sweet Courses

Red wine fruit soup

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Appetizers and Amuse-bouches

Stuffed piquillo peppers with cod

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Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from raw goat's milk.

Ripening : 2 weeks.

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Cheeses

Veigadarte

Spain. Castile and León.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.

Ripening : 4 weeks.

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