Meal and wine pairing
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Gaillac Méthode ancestrale Doux
Vins effervescents blancs
Serve at: 06-08°C ou 43-46 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
This drink is paired well with 16 meals:?>
Meal families
Fruits
Brasucado
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.
Appetizers
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Desserts
Financier
Rectangular cake made with butter, almond powder, and egg whites.
> view the mealDesserts
Macarons
Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.
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Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.
Desserts
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.
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Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.