Meal and wine pairing
Photo by Elaine Ashton(CC BY-ND 2.0)
https://www.flickr.com/photos/hfb/36597581/
Charlotte royale
Charlotte made with bavarian cream and ladyfingers.
Synonyms: Charlotte à la parisienne / Charlotte à la russeThis dish pairs well with:
Wine colors
Barsac
White
Serve at 08-12. °C (46-54 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 2 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth. ”
Bugey Pétillant
White
Serve at 06-09. °C (43-48 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Bugey Rosé Cerdon Méthode ancestrale
Rosé
Serve at 05-08. °C (41-46 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Bugey Rosé Pétillant
Rosé
Serve at 06-09. °C (43-48 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Cadillac
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Champagne Demi-sec
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
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)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Côtes de Montravel
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Floc de Gascogne
White
Serve at 07-10. °C (45-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Floc de Gascogne
Rosé
Serve at 07-10. °C (45-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Gaillac Méthode ancestrale
White
Serve at 06-08. °C (43-46 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Haut-Montravel
White
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Jurançon
White
Serve at 09-11. °C (48-52 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 25 years old. ”
Limoux Méthode ancestrale
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Loupiac
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 15 years old. ”
Macvin du Jura
White
Serve at 06-08. °C (43-46 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 15 to 30 years old and more. ”
Macvin du Jura
Rosé
Serve at 06-08. °C (43-46 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 15 to 30 years old and more. ”
Monbazillac
White
Serve at 06-09. °C (43-48 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 15 years old. ”
Montlouis sur Loire Pétillant
White
Serve at 06-09. °C (43-48 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”
Pineau des Charentes
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 years old.
Once you open the bottle, consume it within 12 months. ”
Pineau des Charentes
Rosé
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 years old.
Once you open the bottle, consume it within 12 months. ”
Rosette
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old. ”
Sauternes
White
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Pair 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.
Aging potential (estimation) : 30 years old and more for a 1855 classed growth. ”
Vouvray Pétillant Demi-sec
White
Serve at 06-09 °C (43-48 °F)
“ Prefer a pairing with the licor used in the bavarian cream.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”