Food and wine pairing

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Crémant de Limoux rosé

Rosé sparkling wine(s)

Serve at 07-09°C or 45-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 32 dishes:

Desserts and Sweet Courses

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts and Sweet Courses

Blueberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Blueberry pierogi

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Stuffed with sour cream, sugar, and blueberry.

Served hot or cold.

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Blueberry shortcake

United Kingdom.

Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

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Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cold red berry soup

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Danish tart with raspberry jam

Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.

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Danish tart with redcurrant jelly

Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.

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Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

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Eton mess with red and black fruits

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Floating island with pink pralines

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Cheeses

Goat cheese log

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Cheeses

Lincoln log

United States. Michigan.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Ripening : 2 weeks.

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Linzer Torte

Austria. Linz.

Shortcrust pastry with almond or walnut stuffed with raspberry jam or redcurrant jelly.

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Pink praline tart

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Puits d'amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

Pair with the redcurrant jelly or the raspberry jam.

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Desserts and Sweet Courses