Meal and wine pairing
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Haut-Montravel
Vins moelleux et liquoreux blancs
Serve at: 10-12°C ou 50-54 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.
This drink is paired well with 42 meals:?>
Meal families
Pizza, Quiche, Tart and Pie
Apicius pie
Pie with a filling of poultry, honey, and spices.
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Apple bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Apple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view the mealCheeses
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.
Appetizers
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Poultry
Duck a l’orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view the mealPoultry
Duck a l’orange with celery purée
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Cheeses
Fourme d’Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Desserts
Lemon charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Merveilles
France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.
Sauces
Orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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