Meal and wine pairing

Photo by liz west (CC BY 2.0)
https://www.flickr.com/photos/calliope/159571301/

Rasteau Rouge Tuilé Hors d’âge

Mistelles, vins de liqueurs et vins doux naturels

Serve at: 14-16°C ou 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 20 years old and more.

This drink is paired well with 11 meals:?>

Meal families

Cheeses

Big woods blue

United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.

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Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

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Cheeses

Cabrales

Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.

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Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

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Cheeses

Little boy blue cheese

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.

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Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

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Desserts

Petit four

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Desserts

Petit four frais

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Desserts

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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Desserts

Petit four sec

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Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

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