Food and wine pairing

Photo de fugzu (CC BY 2.0)
https://www.flickr.com/photos/70253321@N00/3316439470/

Desserts and Sweet Courses

Chocolate tart

This dish pairs well with 21 drinks :

Drinks and wines types

Beer(s) (6)

Mistelle(s), fortified wine(s) (6)

Still red wine(s) (4)

Spirit(s) and liqueur(s) (3)

Cider(s) / Perry / Mead (1)

Sweet and Medium-sweet white wine(s) (1)

Altbier

Beer(s)

Serve at 04-06°C or 39-43 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 months if unpasteurized, 4 to 6 months if pasteurized.

>dish info

Armagnac Ténarèze VSOP

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

(Very Superior Old Pale)

Once you open the bottle, consume it within 12 months.

>dish info

Banyuls Traditionnel rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 20 years old and more.

>dish info

Banyuls Traditionnel rouge

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 20 years old and more.

>dish info

Baux-de-Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 7 to 10 years old.

Prefer a pairing with a wine aged 3 to 5 years old.

>dish info

Black India pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 6 to 9 months.

>dish info

Chestnut liqueur

Spirit(s) and liqueur(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Once you open the bottle, consume it within 36 months.

>dish info

Coteaux de Saumur

Sweet and Medium-sweet white wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 20 years old.

>dish info

Dubbel

Beer(s)

Serve at 06-10°C or 43-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

>dish info

Framboise lambic

Beer(s)

Serve at 05-10°C or 41-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 3 years old.

>dish info

Kriek lambic

Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 3 years old.

>dish info

Madiran

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 8 to 12 years old.

>dish info

Maury rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 5 to 8 years old.

>dish info

Muscat de Beaumes-de-Venise rouge

Mistelle(s), fortified wine(s)

Serve at 07-09°C or 45-48 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 10 years old.

>dish info

Perry

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

Once you open the bottle, consume it within 3 days.

>dish info

Poirineau

Mistelle(s), fortified wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

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

Once you open the bottle, consume it within 6 months.

>dish info

Rasteau rouge sec

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 10 years old.

>dish info

Rivesaltes Ambré

Mistelle(s), fortified wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 10 years old and more.

>dish info

Rivesaltes Grenat

Mistelle(s), fortified wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 10 years old and more.

>dish info

Single malt whisky

Spirit(s) and liqueur(s)

Serve at 18-22°C or 64-72 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Prefer a pairing with a oak whisky.

Once you open the bottle, consume it within 36 months.

>dish info

Stout

Beer(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.

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

>dish info