Food and wine pairing

Photo de Allie Cooper (CC BY 2.0)
https://www.flickr.com/photos/a_cooper/2096581609/

Dacquoise

France. Nouvelle-Aquitaine. Landes. Dax.

Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.

Serve cold.

This dish pairs well with 27 drinks :

Drinks and wines types

Sweet and Medium-sweet white wine(s) (12)

White sparkling wine(s) (6)

Cider(s) / Perry / Mead (4)

Mistelle(s), fortified wine(s) (4)

Spirit(s) and liqueur(s) (1)

Sauternes

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.

Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.

>dish info

Sweet 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

Vouvray Pétillant demi-sec

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 3 years old.

>dish info