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:
Cheeses
Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
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Consommés, Broths and Soups
Frog legs velouté
Velouté : soup with cream and egg yolk added.
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Miscellaneous
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Shellfish and Seafood
Galician style octopus
Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.
Prefer a pairing with a young wine.
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Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
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Cheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Appetizers and Amuse-bouches
Gougères with Maroilles
Gougères stuffed with Maroilles cheese.
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Mushrooms, Vegetables, Pasta and Rice
Green asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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