Meal and wine pairing
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Banyuls Rimage
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
Desserts and Sweet Courses
Black forest cake
Germany.
Traditional German cake (Schwarzwälder Kirschtorte) made of several layers of cocoa sponge cake, flavored with kirsch, filled with cherries in syrup and whipped cream, all covered with whipped cream and chocolate shavings.
Desserts and Sweet Courses
Black plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Desserts and Sweet Courses
Chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Desserts and Sweet Courses
Chocolate pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Desserts and Sweet Courses
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
Desserts and Sweet Courses
Dark chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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.
Cheeses
Fourme d’Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Desserts and Sweet Courses
Mirlitons de Pont-Audemer
France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.