Meal and wine pairing
Photo by Arnold Gatilao(CC BY 2.0)
https://www.flickr.com/photos/arndog/5899317994/
Cherry gratin with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Synonyms:
- Baked cherry gratin with sabayon
- Baked cherry gratin with zabaglione
- Baked cherry gratin with zabajone
- Caramelized cherry gratin with sabayon
- Caramelized cherry gratin with zabaglione
- Caramelized cherry gratin with zabajone
- Cherry gratin with sabayon
- Cherry gratin with zabaglione
- Cherry gratin with zabajone
This dish pairs well with 7 drinks :
Drinks and wines types
Banyuls Traditionnel Rouge
Mistelles, vins de liqueurs et vins doux naturels
Serve at 14-16°C ou 57-61 °F.
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Maury Grenat
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) : 5 to 20 years old.
Rasteau Grenat
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) : 10 years old and more.
Rivesaltes Grenat
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) : 10 years old and more.
Tavel
Vins tranquilles rosés
Serve at 12-14°C ou 54-57 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 6 years old.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 20 years old and more.