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:
Shellfish and Seafood
Crayfish a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Shellfish and Seafood
Fresh sea urchin
Eaten raw with lemon.
Prefer a pairing with a wine over 3 years old.
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Appetizers and Amuse-bouches
Goat cheese and smoked salmon bites
Prefer a pairing with a young wine with mineral notes.
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Salads
Goat cheese and smoked salmon salad
Prefer a pairing with a young wine with mineral notes.
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Appetizers and Amuse-bouches
Goat cheese and smoked salmon toast
Prefer a pairing with a young wine with mineral notes.
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Salads
Green asparagus and shrimp salad
Prefer a pairing with a wine aged 2 to 4 years old.
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Shellfish and Seafood
Langoustine with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine with residual sugar.
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Shellfish and Seafood
Langoustines with curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a wine with residual sugar.
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Seafish
Lemon sole goujonnettes
Goujonnette : small fish fillet cut on the bias.
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Shellfish and Seafood
Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
Prefer a pairing with a wine from granitic soil.
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Cured Meats
Lorraine paté with garden salad
France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.
Prefer a pairing with a dry wine with mineral notes.
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Salads
Mesclun with black truffle
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Seafish
Monkfish loin with bacon
Prefer a pairing with a young wine (3-5 years).
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Main courses
Pad thai
Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.
Prefer a pairing with a wine over 5 years old.
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Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Prefer a pairing with a wine from a shale soil.
Prefer a pairing with a dry wine with mineral notes.
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Seafish
Pavé of salmon a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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