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Food and wine pairing

Floc de Gascogne blanc

Photo de Mads Eneqvist (CC0 1.0) Unsplash.com ajoutée le 19/02/2025
https://unsplash.com/fr/photos/une-table-surmontee-de-nombreux-verres-a-vin-5ip6uoibOCk

Floc de Gascogne blanc

Mistelle(s), fortified wine(s)

Serve at 07-10°C or 45-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

Synonyms

  • Floc de Gascogne white wine

This drink pairs well with 56 dishes:

Desserts and Sweet Courses

Apple tourtière

Apple tourtière
France. Nouvelle-Aquitaine. Gascony.
Apple pie flavored with Armagnac.
Once you open the bottle, consume it within 3 months.
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Cheeses

Big woods blue

Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
Once you open the bottle, consume it within 3 months.
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Cheeses

Bleu des Causses

Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Once you open the bottle, consume it within 3 months.
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Cheeses

Bohemian blue

Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Once you open the bottle, consume it within 3 months.
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Cheeses

Cabrales

Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Once you open the bottle, consume it within 3 months.
> view all pairings

Cheeses

Cashel blue

Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Once you open the bottle, consume it within 3 months.
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Cheeses

Castelmagno

Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
Once you open the bottle, consume it within 3 months.
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Cheeses

Castelrosso

Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Once you open the bottle, consume it within 3 months.
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Desserts and Sweet Courses

Charlotte royale

Charlotte royale
Charlotte made with bavarian cream and ladyfingers.
Once you open the bottle, consume it within 3 months.
Prefer a pairing with the licor used in the bavarian cream.
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Cheeses

Crozier blue

Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Once you open the bottle, consume it within 3 months.
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Cheeses

Crü di capra

Crü di capra
Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Once you open the bottle, consume it within 3 months.
Serve with the most mature cheeses.
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Desserts and Sweet Courses

Dacquoise

Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
Once you open the bottle, consume it within 3 months.
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Desserts and Sweet Courses

Empress rice pudding

Empress rice pudding
Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.
Once you open the bottle, consume it within 3 months.
Prefer a pairing with the fruit color.
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Desserts and Sweet Courses

Far breton

Far breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Once you open the bottle, consume it within 3 months.
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Desserts and Sweet Courses

Financier

Financier
Rectangular cake made with butter, almond powder, and egg whites.
Once you open the bottle, consume it within 3 months.
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Cheeses

Garrotxa

Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
Once you open the bottle, consume it within 3 months.
Serve with the most mature cheeses.
> view all pairings

Cheeses

Hopelessly Bleu

Hopelessly Bleu
United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.
Once you open the bottle, consume it within 3 months.
> view all pairings