Food and wine pairing

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Alsace Ottrott

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 2 to 4 years old.

This drink pairs well with 8 dishes:

Meals families

Cheeses (1)

Furred game (1)

Main courses (2)

Pork (2)

Veal (2)

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 3 to 4 months.

Silver label printed in blue and red.

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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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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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Furred game

Jugged young wild boar

Prefer a pairing with an oaky wine.

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Pork

Roast suckling pig

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

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Pork

Saint-Hubert suckling pig

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

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Main courses

Schiffala

France. Grand Est. Alsace.

Smoked pork shoulder with sour turnips.

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Veal

Veal roast

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