Meal and wine pairing
Photo by Daniel Vogel (CC0 1.0)
https://unsplash.com/fr/photos/verre-a-vin-a-long-pied-rempli-dun-liquide-clair-sKgGpXZTkGM
Bonnezeaux
Serve at: 08-12°C or 46-54 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 10 to 20 years old and more.
This drink is paired well with:
Meal families
Cheeses
Amablu
United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.
Pizza, Quiche, Tart, Pie
Apicius pie
Pie with a filling of poultry, honey, and spices.
Prefer a pairing with an old vintage.
Desserts and Sweet Courses
Apple and plum 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.
Desserts and Sweet Courses
Apple and walnut 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.
Desserts and Sweet Courses
Apple cobbler
United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.
Desserts and Sweet Courses
Apple strudel
Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.
Desserts and Sweet Courses
Apple turnover
Turnover : pastry made with puff pastry filled with fruit compote.
Desserts and Sweet Courses
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
Desserts and Sweet Courses
Apricot marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
Prefer a pairing according the side dish.