Wine pairings for
Here are 3 recommended wine pairings for canneles. Click the button below to explore all options on the Verso app.
Sauternes
Sauternes (Sémillon-Sauvignon-Muscadelle from Bordeaux left bank, manual pass-by-pass harvest of Botrytis cinerea-affected grains, 18-24 months ageing in new oak) — candied apricot, honey, vanilla and caramel form the historic regional pairing for Bordeaux cannelés; same Bordeaux terroir, same fining tradition (Sauternes was traditionally fined with egg whites, leftover yolks were used to make cannelés), vanilla mirroring the Bourbon pod perfuming the milk, caramel prolonging the 220°-caramelised crust in tinned copper moulds.
Loupiac
Loupiac (Sémillon-Sauvignon-Muscadelle from the right bank of the Garonne facing Sauternes, late-harvest partially botrytised) — honey, quince, apricot and light caramel form the value Bordeaux alternative for cannelés; same Garonne terroir, botrytised honey-quince character echoing the characteristic mahogany-brown caramelised crust baked at 220° in copper moulds, freshness holding the vanilla-rum honeycomb crumb inside.
Rhum vieux agricole
Aged AOC Martinique agricultural rum (fresh sugar-cane vesou fermented and distilled in Creole column, minimum 3 years in French oak) — vanilla, caramel, noble wood and sweet spices form the duplication pairing for Bordeaux cannelés; DIRECTLY mirroring the agricultural rum traditionally perfuming the batter (Bordeaux merchants imported rum from the Antilles), vanilla prolonging the Bourbon pod infusing the hot milk, caramel doubling the mahogany crust baked in tinned copper moulds.