A wine for cheese: goat's milk cheese, tomme, dry goat's milk cheese with olives or chestnut leaves, Beauf<
• Polenta with butter and cheese or seafood risotto• Ricotta cannelloni, savory crepes, gnocchi with cheese/cream or seafood sauce, macaroni and cheese, pasta with cheese/cream/alfredo or seafood sauce, pizza with Canadian bacon and pineapple or white with no tomato sauce• Asian food like; barbecue pork, shrimp/chicken Chow Fun or Chow Mein, Dim Sum, Egg Rolls, Mongolian Beef, Moo Shoo Pork, Orange Chicken, Pot Stickers, Cashew Chicken, Ta Chan Chicken, Sweet & Sour Pork and Twice Cooked Pork, Sushi or Sashimi, chicken/seafood teriyaki or tempura, Pad Thai, Fried Rice, beef/chicken/seafood with curry or coconut milk, spring roll, chicken/fish sukiyaki, beef/chicken with hot chiles and basil and Hot and Sour Soup•Indian food like; chicken/lamb/seafood curry, Samosas, Pakoras, chicken Tajines, chicken/fish Tandoori•Cajun barbecued shrimp, gumbo or Pan-Blackened Fish, chicken with mole, salsa and tortilla soup
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Scale perception of sweetness and acidity :
This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness and acidity .The sugar perception is very personal.Our engagement by this scale is the result of the perception of sucrosity by a tasting. These indications are given for one period from three years. After this time, the perception of the sucrosity can evolve/move.
