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Food and wine pairing

Crepe Suzette

Photo de julie corsi (CC BY 2.0)
https://www.flickr.com/photos/corsinet/3362386117/

Desserts and Sweet Courses

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Synonyms

  • Suzette pancake

See also:

  • Crêpe au caramel de beurre salé

This dish pairs well with 26 drinks :

Banyuls blanc

Banyuls blanc
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) : 5 years old.
>dish info

Bourru wine

Bourru wine
Other alcoholic beverage(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 weeks.
Once you open the bottle, consume it within 3 days.
>dish info

Brut cider

Brut cider
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 year old.
Once you open the bottle, consume it within 3 days.
>dish info

Champagne blanc brut

Champagne blanc brut
White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Champagne blanc demi-sec

Champagne blanc demi-sec
White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Cidre Cotentin Extra-brut

Cidre Cotentin Extra-brut
Cider(s) / Perry / Mead

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.
Once you open the bottle, consume it within 3 days.
>dish info

Côtes de Bergerac blanc moelleux

Côtes de Bergerac blanc moelleux
Sweet and Medium-sweet white 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.
Prefer a pairing with a wine of at least 2 years old.
>dish info

Curaçao liqueur

Curaçao liqueur
Spirit(s) and liqueur(s)

Serve at 04-08°C or 39-46 °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

Gaillac Méthode ancestrale

Gaillac Méthode ancestrale
White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Grand Marnier

Grand Marnier
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.
Once you open the bottle, consume it within 36 months.
>dish info

Jurançon

Jurançon
Sweet and Medium-sweet white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 25 years old.
Prefer a pairing with a wine aged 3 to 5 years old.
>dish info

Limoux Méthode ancestrale

Limoux Méthode ancestrale
White sparkling wine(s)

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.
>dish info

Monbazillac

Monbazillac
Sweet and Medium-sweet white wine(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 15 years old.
Prefer a pairing with a young wine (3-4 years).
>dish info

Muscat de Frontignan Vin doux naturel

Muscat de Frontignan Vin doux naturel
Mistelle(s), fortified wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info

Muscat de Lunel

Muscat de Lunel
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) : 2 to 8 years old.
>dish info

Muscat du Cap Corse

Muscat du Cap Corse
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) : 4 to 10 years old.
>dish info

Pacherenc du Vic-Bilh

Pacherenc du Vic-Bilh
Sweet and Medium-sweet white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 6 to 10 years old.
>dish info

Pineau des Charentes blanc Vieux

Pineau des Charentes blanc Vieux
Mistelle(s), fortified wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 years old.
Once you open the bottle, consume it within 2 months.
>dish info

Quarts de Chaume

Quarts de Chaume
Sweet and Medium-sweet white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 20 to 50 years old and more.
Prefer a pairing with a wine aged 5 to 8 years old.
>dish info

Ratafia de Champagne

Ratafia de Champagne
Mistelle(s), fortified wine(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 years old and more.
Once you open the bottle, consume it within 12 months.
>dish info

Stout

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

Strong ale

Strong ale
Beer(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.
>dish info