Meal and wine pairing
Photo by liz west (CC BY 2.0)
https://www.flickr.com/photos/calliope/159571301/
Rasteau Rouge Tuilé
Serve at: 14-16°C or 57-61 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 to 20 years old.
This drink is paired well with:
Meal families
Cheeses
Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
Desserts and Sweet Courses
Black plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Cheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Serve with the most mature cheeses.
Fruits
Brasucado
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.
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.
Serve with the most mature cheeses.
Desserts and Sweet Courses
Chocolate pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Cheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Serve with the most mature cheeses.
Cheeses
Little boy blue cheese
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.
Serve with the most mature cheeses.
Desserts and Sweet Courses
Opera
Cake with Joconde sponge, coffee buttercream, and chocolate ganache.
Desserts and Sweet Courses
Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.
Desserts and Sweet Courses
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.
Pork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
Serve with the most mature cheeses.
Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
Serve with the most mature cheeses.
Pork
Pork roast with Stilton
Roast pork filled stuffed with Stilton cheese.
Serve with the most mature cheeses.
Serve with the most mature cheeses.