Meal and wine pairing
Photo by AJ LEON (CC BY 2.0)
https://www.flickr.com/photos/ajleon/4669543880/
L’Etoile Vin de paille
Serve at: 12-14°C or 54-57 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 15 to 30 years old and more.
This drink is paired well with:
Meal families
Desserts and Sweet Courses
Ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).
Desserts and Sweet Courses
Apple and walnut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Desserts and Sweet Courses
Apple cobbler
United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.
Vin de paille only if the dish is warm or hot.
Desserts and Sweet Courses
Apple crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Vin de paille only if the dish is warm or hot.
Desserts and Sweet Courses
Apple Flammkuchen
Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.
Vin de paille only if the dish is warm or hot.
Desserts and Sweet Courses
Apple meringue tart with crème brûlée
Vin de paille only if the dish is warm or hot.
Desserts and Sweet Courses
Apple tart and crème brûlée
Vin de paille only if the dish is warm or hot.
Desserts and Sweet Courses
Apple, walnut and raisin crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Vin de paille only if the dish is warm or hot.
Desserts and Sweet Courses
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
Desserts and Sweet Courses
Apricot and caramelized apple tart
Vin de paille only if the dish is warm or hot.
Desserts and Sweet Courses
Apricot bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
Cheeses
Black Betty
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Serve with very dry cheese.
Cheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.
Serve with the most mature cheeses.
Vin de paille only if the dish is warm or hot.