Food and wine pairing

Alsace blanc Pinot

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

Synonyms

Alsace Klevner

This drink pairs well with 13 dishes:

Meals families

Cured Meats (1)

Freshwater fish (1)

Miscellaneous (4)

Seafish (5)

Shellfish and Seafood (1)

Veal (1)

Cured Meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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Seafish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Miscellaneous

Frog legs cassolette

Cassolette : individual container for presenting a dish.

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Miscellaneous

Frog legs with garlic butter

Garlic butter : butter with garlic.

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Miscellaneous

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Miscellaneous

Frog legs with white wine

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Seafish

Grilled pavé of salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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Seafish

Pavé of salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Freshwater fish

Pike quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Seafish

Salmon a l'unilateral with sorrel sauce

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Seafish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Shellfish and Seafood

Shellfish

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Veal

Veal chop with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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