Food and wine pairing
Photo de Bex Walton (CC BY 2.0)
ajoutée le 31/12/2024
https://www.flickr.com/photos/bexwalton/12274760254/
Dark chocolate fondant with salted butter caramel
See also:
- Fondant au caramel
- Fondant au chocolat noir
This dish pairs well with 22 drinks :
Straw wine(s)
Mistelle(s), fortified wine(s)
Barsac
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
>dish info
White sparkling wine(s)
Non-alcoholic beverage(s)
Muscat de Beaumes-de-Venise blanc
Mistelle(s), fortified wine(s)
Serve at 10-12°C or 50-54 °F.
>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.
>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.
>dish info
Sauternes
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.
>dish info