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Food and wine pairing ideas

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Meal and wine pairing

Creme Brulee with caramelized apple

Synonyms: Burnt cream with caramelized apple / Crema catalana with caramelized apple / Trinity cream with caramelized apple

This dish pairs well with:

Wine colors

Arbois Pupillin Vin de paille

Straw colored

Still wine

Serve at 12-14. °C (54-57 °F)

Vin de paille only if the dish is warm or hot.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 20 to 50 years old and more.

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Arbois Vin de paille

Straw colored

Still wine

Serve at 12-14. °C (54-57 °F)

Vin de paille only if the dish is warm or hot.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 15 to 30 years old and more.

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Champagne Demi-sec

White

Sparkling wine

Serve at 08-10. °C (46-50 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

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Coteaux de l’Aubance

White

Still wine

Serve at 09-11. °C (48-52 °F)

Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more.

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Côtes du Jura Vin de paille

Straw colored

Still wine

Serve at 08-10. °C (46-50 °F)

Vin de paille only if the dish is warm or hot.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 15 to 30 years old and more.

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L’Etoile Vin de paille

Straw colored

Still wine

Serve at 10-16. °C (50-61 °F)

Vin de paille only if the dish is warm or hot.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 15 to 30 years old and more.

> view details