Food and wine pairing
Photo de Sarah Stierch (CC BY 2.0)
https://www.flickr.com/photos/sarahvain/46271879154/
Alsace Pinot blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
Synonyms
- Alsace Clevner
This drink pairs well with 449 dishes:
Seafish
Salmon and tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Cold starters
Salmon aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Miscellaneous
Salmon guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
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Seafish
Salmon tartare with fresh cream and chives
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Seafish
Salmon with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
Prefer a pairing with a young wine with a good acidity.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Shellfish and Seafood
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Scallops 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
Scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
Prefer a pairing with a young wine.
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Shellfish and Seafood
Scallops with saffron
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
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Shellfish and Seafood
Scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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