Meal and wine pairing
Photo by mags(CC BY-SA 2.0)
https://www.flickr.com/photos/mags_eb/5504658468/
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.
See also : Pièce montée
This dish pairs well with:
Wine colors
Bugey Rosé Cerdon Méthode ancestrale
Rosé
Serve at 05-08. °C (41-46 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Champagne Demi-sec
White
Serve at 08-10. °C (46-50 °F)
“ Do not serve Brut Champagne on a very sweet dessert.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Clairette de Die Méthode ancestrale
White
Serve at 06-08. °C (43-46 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Gaillac Méthode ancestrale
White
Serve at 06-08. °C (43-46 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Limoux Méthode ancestrale
White
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. ”