Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Alsace Grand cru Riesling
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 10 to 15 years old.
This drink pairs well with 108 dishes:
Cheeses
Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.
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Main courses
Baeckeoffe
France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.
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Shellfish and Seafood
Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
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Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a wine over 3 years old.
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Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
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Shellfish and Seafood
Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine from granitic soil.
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Shellfish and Seafood
Bay scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Cheeses
Bear hill
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.
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Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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Shellfish and Seafood
Boudin of bay scallops
Prefer a pairing with a wine from granitic soil.
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Shellfish and Seafood
Boudin of scallops
Prefer a pairing with a wine from granitic soil.
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Shellfish and Seafood
Braised bay scallops
Prefer a pairing with a wine from granitic soil.
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Shellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine from granitic soil.
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Poultry
Bresse capon with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine with residual sugar.
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Poultry
Bresse chicken with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine with residual sugar.
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Main courses
Choucroute garnie
Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.
Pair for a sauerkraut with duck confit, roasted pheasant, roast guinea fowl or pork roast.
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Mushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Veal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a wine with residual sugar.
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Sauces
Cocktail sauce
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
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