Food and wine pairing
Photo de akiko yanagawa (CC BY-SA 2.0)
https://www.flickr.com/photos/akikoyana/16311433250/
Vouvray doux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 20 to 30 years old.
Synonyms
- Vouvray liquoreux
This drink pairs well with 72 dishes:
Desserts and Sweet Courses
Marquise with caramel sauce
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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Cheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Serve with the most mature cheeses.
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Desserts and Sweet Courses
Orangettes
Candied orange peel coated in dark chocolate.
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Cheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.
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Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Desserts and Sweet Courses
Pineapple and mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Desserts and Sweet Courses
Rhubarb pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
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Desserts and Sweet Courses
Vacherin
Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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