Wine pairings for

What wine pairs with clafoutis aux cerises?

Here are 3 recommended wine pairings for clafoutis aux cerises. Click the button below to explore all options on the Verso app.

Vin de Paille du Jura

white · Savagnin, Chardonnay · Jura · France — 10–12°C

Jura Vin de Paille (Savagnin-Chardonnay-Poulsard dried minimum 6 weeks on straw to reach 320g/L sugar, long barrel ageing) — candied cherry, honey, dried apricot and walnut finely accompany the Limousin black-cherry clafoutis; candied cherry DIRECTLY mirroring the whole black cherries (with stones to release noble bitterness) baked in the egg-milk-flour-sugar appareil, honey prolonging the vanilla sugar dusted on top.

Maury Grenat

red · Grenache Noir · Roussillon · France — 14–16°C

Maury Grenat (Grenache Noir young-fortified on black schists of the Fenouillèdes in Roussillon, short non-oxidative ageing to preserve fruit) — candied cherry, prune, cocoa and liquorice form an obvious aromatic pairing with cherry clafoutis; candied cherry DIRECTLY mirroring the whole black cherries baked in the milky batter, young-fortified Grenache character preserving a vibrant fruit dialoguing with the fresh fruits of the Limousin dessert.

Coteaux du Layon

white · Chenin Blanc · Vallée de la Loire · France — 8–10°C

Coteaux du Layon (Chenin Blanc on Loire tuffeau, late-harvest partially botrytised) — quince, honey, apricot and high natural acidity play their honeyed sweetness against the black cherry and milky batter of Limousin clafoutis; taut acidity balancing the egg yolks and full milk structuring the batter, quince/apricot character prolonging the noble almond note diffused by the cherry stones during baking.

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