Food and wine pairing

Photo de Jeff Sandquist (CC BY 2.0) ajoutée le 15/04/2023
https://www.flickr.com/photos/jeffsand/4139279709/

Chocolate and orange trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

This dish pairs well with 11 drinks :

Arbois Pupillin Vin de paille

Straw wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Arbois Vin de paille

Straw wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Banyuls Traditionnel rancio

Mistelle(s), fortified wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Barley wine

Beer(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Brown Ale

Beer(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Cognac

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

Côtes du Jura Vin de paille

Straw wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Hermitage Vin de paille

Straw wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Imperial stout

Beer(s)

Serve at 11-13°C or 52-55 °F.

>dish info

L'Etoile Vin de paille

Straw wine(s)

Serve at 10-16°C or 50-61 °F.

>dish info

Tripel

Beer(s)

Serve at 05-07°C or 41-45 °F.

>dish info