Meal and wine pairing
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Alsace Muscat
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
This drink is paired well with:
Meal families
Desserts and Sweet Courses
Almond tuiles
Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Cheeses
Brocciu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Prefer a pairing with a wine with few residual sugar.
Desserts and Sweet Courses
Candied pineapple sable and fresh coriander
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
Cheeses
Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Prefer a pairing with a dry wine with mineral notes.
Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Cheeses
Chavroux
Fresh cheese made from pasteurized goat’s milk.
Prefer a pairing with a dry wine with mineral notes.
Appetizers and Amuse-bouches
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Desserts and Sweet Courses
Cherries Jubilee
Cherries poached in a light syrup and then flambéed with kirsch.
Desserts and Sweet Courses
Cherry merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Prefer a pairing according the side dish.