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Food and wine pairing ideas

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Food and wine pairing

Alsace Grand cru Riesling

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54344172350/

Alsace Grand cru Riesling

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 10 to 15 years old.

This drink pairs well with 108 dishes:

Poultry

Peking duck

Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Prefer a pairing with a young wine.
> view all pairings

Poultry

Peking duck with sweet spices

Peking duck with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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 young wine.
> view all pairings

Shellfish and Seafood

Roasted spiny lobster with sweet spices

Roasted spiny lobster 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.
> view all pairings

Shellfish and Seafood

Roasted spiny lobster with sweet spicy butter

Roasted spiny lobster with sweet spicy butter
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.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
Prefer a pairing with a wine with some residual sugar.
> view all pairings