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Food and wine pairing

Cherry gratin with zabaione

Photo de Arnold Gatilao (CC BY 2.0) ajoutée le 22/04/2023
https://www.flickr.com/photos/arndog/5899317994/

Desserts and Sweet Courses

Cherry gratin with zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Synonyms

  • Baked cherry gratin with sabayon
  • Baked cherry gratin with zabaglione
  • Baked cherry gratin with zabajone
  • Caramelized cherry gratin with sabayon
  • Caramelized cherry gratin with zabaglione
  • Caramelized cherry gratin with zabajone
  • Cherry gratin with sabayon
  • Cherry gratin with zabaglione
  • Cherry gratin with zabajone

This dish pairs well with 7 drinks :

Guignolet

Guignolet
Spirit(s) and liqueur(s)

Serve at 06-10°C or 43-50 °F.

Once you open the bottle, can last it in the fridge for several months..
>dish info