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Food and wine pairing ideas

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Food and wine pairing

Alsace Pinot gris

Photo de Bangor Vineyard Shed (CC BY 2.0)
https://www.flickr.com/photos/191630976@N08/50825416132/

Alsace Pinot gris

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.

This drink pairs well with 441 dishes:

Poultry

Orange glazed duck

Orange glazed 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.
Roast duck with orange sauce.
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Cheeses

Patacabra

Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.
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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.
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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.
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Pork

Peking pork

Peking pork
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 wine with some residual sugar.
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