Meal and wine pairing
Photo by Will Keightley (CC BY-SA 2.0)
https://www.flickr.com/photos/feverblue/3104682571/
Montlouis sur Loire Pétillant
Serve at: 06-09°C or 43-48 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
This drink is paired well with:
Meal families
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Cheeses
Black Betty
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Desserts and Sweet Courses
Caramel and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
Desserts and Sweet Courses
Caramel bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
Desserts and Sweet Courses
Caramel charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Desserts and Sweet Courses
Caramel merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Desserts and Sweet Courses
Caramel mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
Desserts and Sweet Courses
Caramel pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Desserts and Sweet Courses
Charlotte royale
Charlotte made with bavarian cream and ladyfingers.
Prefer a pairing with the licor used in the bavarian cream.
Prefer a pairing according the side dish.