Meal and wine pairing
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Touraine Mousseux Blanc
Vins effervescents blancs
Serve at: 06-08°C ou 43-46 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
This drink is paired well with 18 meals:?>
Meal families
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
Desserts
Fontainebleau with strawberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
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Framboisier and vanilla cake
Framboisier cake : cake made with raspberries, sponge cake and cream.
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Peach zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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Raspberry with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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Red berry bayadere with mascarpone mousse
Bayadère : alternating stripes of different colours.
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Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
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Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Strawberry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
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Veigadarte
Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.