Food and wine pairing

Photo de Edward Allen Lim (CC BY 2.0) ajoutée le 17/09/2023
https://www.flickr.com/photos/kwein_01/3875309388/

Banana split

Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.

This dish pairs well with 10 drinks :

Banana liqueur

Spirit(s) and liqueur(s)

Serve at 15-16°C or 59-61 °F.

Once you open the bottle, consume it within 36 months.

>dish info

Barley wine

Beer(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Brown Christmas beer

Beer(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Clairette de Die Méthode ancestrale

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Coteaux du Layon

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Dunkelweizen

Beer(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Gaillac Méthode ancestrale

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Limoux Méthode ancestrale

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

>dish info

Rhum ambré

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Once you open the bottle, consume it within 12 months.

>dish info

Vouvray Pétillant demi-sec

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

>dish info