Food and wine pairing
Photo de Sylvain Torchet (CC BY 4.0)
https://www.flickr.com/photos/135631483@N07/54982068201/
Alsace Edelzwicker
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 88 dishes:
Main courses
Tofailles
France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.
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Miscellaneous
Tuna melt
Toasted bread sandwich with melted cheese topped with canned tuna mixed with a slightly spicy mayonnaise and accompanied by condiments (pickle, herbs, onion...).
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Mushrooms, Vegetables, Pasta and Rice
Vegetable pannequet with fresh herbs
Pannequet : crepe filled with a savory or sweet filling.
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Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
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Shellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Hot Starters
Ziwwelküeche
France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.
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Pizza, Quiche, Tart, Pie
Zwiebelkuchen
Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.
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