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:
Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Cheeses
Pérail de brebis
France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
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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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Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Desserts and Sweet Courses
Pithivier
Cake made with almond cream and puff pastry.
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Desserts and Sweet Courses
Plum tart
Prefer a pairing with a wine aged 3 to 10 years old.
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Seafish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Pork
Pork ribs with devil's sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
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Shellfish and Seafood
Provençal Bay scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Shellfish and Seafood
Provençal scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
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Desserts and Sweet Courses
Quince 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.
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