Meal and wine pairing
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Armagnac
Serve at: 18-24°C or 64-75 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 30 years old and more.
This drink is paired well with:
Meal families
Desserts and Sweet Courses
Apple tart and vanilla ice cream
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Bitter chocolate mousse with Armagnac
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Caramelized apple tart with vanilla ice cream
Once you open the bottle, consume it within 12 months.
Cheeses
Cheddar
United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.
Once you open the bottle, consume it within 12 months.
Serve with the most mature cheeses.
Desserts and Sweet Courses
Chocolate praline dome cake
Milk chocolate dome filled with praline mousse.
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Chocolate truffles
Once you open the bottle, consume it within 12 months.
Cheeses
Clothbound Cheddar
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 7 months minimum.
Once you open the bottle, consume it within 12 months.
Serve with the most mature cheeses.
Cheeses
Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Once you open the bottle, consume it within 12 months.
Serve with the most mature cheeses.
Desserts and Sweet Courses
Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
Once you open the bottle, consume it within 12 months.
Cheeses
Hafod
United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.
Once you open the bottle, consume it within 12 months.
Serve with the most mature cheeses.
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.
Once you open the bottle, consume it within 12 months.
Cheeses
Pavé du Nord demi-vieux
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Once you open the bottle, consume it within 12 months.
Serve with the most mature cheeses.
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.
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Plum meringue cake
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Plum meringue tart
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
Once you open the bottle, consume it within 12 months.
Desserts and Sweet Courses
Roasted pineapple with caramel and vanilla ice cream
Once you open the bottle, consume it within 12 months.
Once you open the bottle, consume it within 12 months.