Wine pairings for
Here are 3 recommended wine pairings for far breton. Click the button below to explore all options on the Verso app.
Cidre Doux Breton
Sweet Breton cider (Avrolles-Guillevic-Domaines apple juice short-fermented in artisanal method, residual sugar 28-42g/L) — golden apple, caramel, honey and fine natural bubbles authentically accompany the prune far breton; same Finistère terroir, same Breton peasant tradition, sweetness mirroring the rum-macerated Agen prunes, caramelised-apple edge prolonging the golden crust of the egg-milk-flour batter.
Coteaux du Layon
Coteaux du Layon (Chenin Blanc on Loire tuffeau, late-harvest partially botrytised on the slopes of the Layon Loire tributary) — quince, acacia honey, apricot and high natural acidity echo the macerated Agen prunes of far breton; quince/candied-apricot edge directly prolonging the black prunes baked into the batter, taut acidity slicing the heaviness of the 1h-baked egg-milk-flour appareil.
Maury Grenat
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 create a surprising aromatic pairing with prune far breton; fresh prune directly mirroring the macerated Agen prunes in the batter, candied cherry prolonging the caramelised vanilla sugar on the Breton cake surface.