Food and wine pairing

Barsac

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Bugey Cerdon Méthode ancestrale

Rosé sparkling wine(s)

Serve at 05-08°C or 41-46 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Bugey Pétillant blanc

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Bugey Pétillant rosé

Rosé sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Cadillac

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with the licor used in the bavarian cream.

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Champagne blanc demi-sec

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Clairette de Die Méthode ancestrale

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Côtes de Montravel

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Floc de Gascogne blanc

Mistelle(s), fortified wine(s)

Serve at 07-10°C or 45-50 °F.

Once you open the bottle, consume it within 3 months.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Floc de Gascogne rosé

Mistelle(s), fortified wine(s)

Serve at 07-10°C or 45-50 °F.

Once you open the bottle, consume it within 3 months.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Gaillac Méthode ancestrale

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Haut-Montravel

Sweet and Medium-sweet white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Ice cider

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Once you open the bottle, consume it within 3 weeks.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Jurançon

Sweet and Medium-sweet white wine(s)

Serve at 09-11°C or 48-52 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Limoux Méthode ancestrale

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

>dish info

Loupiac

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Macvin du Jura blanc

Mistelle(s), fortified wine(s)

Serve at 06-08°C or 43-46 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Macvin du Jura rosé

Mistelle(s), fortified wine(s)

Serve at 06-08°C or 43-46 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Monbazillac

Sweet and Medium-sweet white wine(s)

Serve at 06-09°C or 43-48 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Montlouis sur Loire Pétillant

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Perry

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Once you open the bottle, consume it within 3 days.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Pineau des Charentes blanc

Mistelle(s), fortified wine(s)

Serve at 08-10°C or 46-50 °F.

Once you open the bottle, consume it within 2 months.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Pineau des Charentes rosé

Mistelle(s), fortified wine(s)

Serve at 08-10°C or 46-50 °F.

Once you open the bottle, consume it within 2 months.

Prefer a pairing with the licor used in the bavarian cream.

>dish info

Pommeau

Mistelle(s), fortified wine(s)

Serve at 08-10°C or 46-50 °F.

Once you open the bottle, consume it within 6 months.

Prefer a pairing with the licor used in the bavarian cream.

>dish info