Food and wine pairing
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Vouvray moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 10 to 30 years old and more.
Synonyms
- Vouvray medium-sweet
This drink pairs well with 224 dishes:
Poultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.
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Cheeses
Chiriboga blue
Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.
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Desserts and Sweet Courses
Condé peaches
Vanilla rice pudding cake topped with peaches in syrup.
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Desserts and Sweet Courses
Condé pear
Vanilla rice pudding cake topped with pears in syrup.
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Cheeses
Coolea Extra Matured
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.
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Cheeses
Coolea with cumin seed
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.
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Cheeses
Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
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Desserts and Sweet Courses
Crème aux œufs
Eggs beaten with milk and sugar, baked in the oven.
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Desserts and Sweet Courses
Croustillons
Deep-fried balls with sugar.
Prefer a pairing with a wine aged 3 to 10 years old.
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Sauces
Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
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Poultry
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 bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
Prefer a pairing with a wine aged 3 to 10 years old.
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Poultry
Duck foie gras
Served cold.
Prefer a pairing with a wine aged 3 to 10 years old.
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Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Prefer a pairing with a wine aged 3 to 10 years old.
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Poultry
Duck foie gras with quince
Served cold.
Prefer a pairing with a wine aged 3 to 10 years old.
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Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
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