Wine pairings for
Here are 3 recommended wine pairings for paris-brest. Click the button below to explore all options on the Verso app.
Banyuls
Banyuls (Grenache Noir fortified with eau-de-vie, oxidative rancio ageing in Collioure sun) — bitter cocoa, candied cherry, caramel and walnut form the perfect echo of paris-brest's hazelnut praline; oxidative rancio amplifying toasted hazelnut and cooked sugar, 90g/L sweetness holding mousseline cream.
Rivesaltes Ambré
Rivesaltes Ambré (Grenache Blanc-Macabeu fortified, oxidative ageing minimum 3 years) — salted caramel, walnut, dried apricot and rancio double the paris-brest praline with surgical precision; Maillard meets Maillard, cooked sugar meets cooked sugar, dried fruits meet toasted hazelnut.
Muscat de Beaumes-de-Venise
Beaumes-de-Venise Muscat (Muscat à Petits Grains from Vaucluse, late-harvest fortified) — fresh grape, rose, lychee and acacia honey contrast rather than mirror the paris-brest; floral fruity freshness lightening the heaviness of praline cream, natural sweetness illuminating rather than doubling the praline.