Meal and wine pairing

Photo by Ambitious Studio* | Rick Barrett Licence Unsplash
https://unsplash.com/fr/photos/un-verre-de-vin-sur-une-table-WT_r3dUwx6I

Côtes de Bergerac Blanc Moelleux

Vins moelleux et liquoreux blancs

Serve at: 08-10°C ou 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 142 meals:?>

Meal families

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

> view the meal

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

> view the meal

Desserts

Apple upside-down cake

> view the meal

Desserts

Apricot and caramelized apple tart

> view the meal

Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

> view the meal

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

> view the meal

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

> view the meal

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

> view the meal

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

> view the meal

Appetizers

Blue cheese and pear toast

> view the meal

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

> view the meal

Desserts