Meal and wine pairing
Photo by Dominic Lockyer (CC BY 2.0)
https://www.flickr.com/photos/farehamwine/14886725133/
Eaux-de-vie et liqueurs
Serve at: 18-24°C ou 64-75 °F.This drink is paired well with 61 meals:?>
Meal families
Desserts
Ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).
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Buttermilk blue affinée
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.
Desserts
Caramel bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Caramel 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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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.
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Caramel pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Chocolate croquembouche
Chocolate-covered profiteroles with pastry cream or vanilla ice cream.
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Chocolate marquise with caramel sauce
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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