With aperitifs, Rivesaltes, Maury or Banyuls reveal their alcohol flavours without affecting the taste of the wines served at table.
Sparkling wines
Limoux bubbles, served in champagne flutes, reveal a fine bouquet of mayflower, apple and hazelnut.
Which AOC?
Blanquette de Limoux, Crémant de Limoux, Blanquette Méthode Ancestrale
HARMONIES → “Young” wines are served as aperitifs or with desserts. Older vintages, over 5 years old, are served with tasty dishes, grilled fish as well as ewe’s milk cheeses.
Muscats
These intensely aromatic wines develop yellow fruit fragrances.
Which AOC?
Frontignan, Mireval, Lunel, Saint-Jean de Minervois
HARMONIES → Aperitifs, foie gras, blue cheese, fruit desserts, melon, ice cream etc.
Fruits and pastries go happily with the various types of Fortified Wines and more particularly with Muscat de Rivesaltes whose sensual freshness provides wonderfully complementary notes.
Fortified wines also express themselves with sugary/salty or sweet and sour contrasts such as duck with figs, grapes, cherries, peaches…etc.At the end of a meal, don’t forget that some cheeses (goat’s, blue, Bleu des Causses-style cheeses, etc.) go wonderfully well with older fortified wines “Hors d'Âge” or “rancio”.
Helpful hint
Bubbles and yet more bubbles! How do you keep a bottle of Blanquette de Limoux that has already been opened? First keep it away from the light, in a cool place. Only a sealed cork will really keep the wine for several hours but if you haven’t got one you could always use Grandfather’s old trick: put a teaspoon into the neck of the bottle!
< Back to Food and Wine pairing