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Food and wine pairing ideas

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Food and wine pairing

Alsace Gewurztraminer

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54161511899/

Alsace Gewurztraminer

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.

This drink pairs well with 362 dishes:

Shellfish and Seafood

Lobster claws in americaine sauce

Lobster claws in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Shellfish and Seafood

Lobster Newberg

Lobster Newberg
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 2 to 5 years old.
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Shellfish and Seafood

Lobster Thermidor

Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
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Cheeses

Maasdam

Maasdam
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.
Prefer a pairing with a wine with residual sugar.
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Cheeses

Maroilles

Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
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Cheeses

Mignon

Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
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Cheeses

Milleens

Milleens
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.
Prefer a pairing with a wine with residual sugar.
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Desserts and Sweet Courses

Mirabelle crumble

Mirabelle crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Prefer a pairing with a wine with a lot of residual sugar.
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Cheeses

Morbier

Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
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