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Food and wine pairing ideas

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Food and wine pairing

Alsace Pinot blanc

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.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

Synonyms

  • Alsace Clevner

This drink pairs well with 449 dishes:

Cheeses

Bear hill

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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Sauces

Beurre noisette sauce

Beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Sauces

Black butter sauce

Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
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Veal

Blanquette de veau

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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Seafish

Blanquette of salmon

Blanquette of salmon
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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Miscellaneous

BLT sandwich

BLT sandwich
Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.
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Seafish

Bouillabaisse

Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
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Seafish

Bourride

Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
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Pork

Braised jambonneau

Braised jambonneau
Jambonneau : small ham or boneless shank.
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.
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Pork

Braised pork chop

Braised pork chop
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.
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