Food and wine pairing
Photo de Bangor Vineyard Shed (CC BY 2.0)
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Alsace Pinot gris
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 3 to 10 years old.
This drink pairs well with 441 dishes:
Cheeses
Sainte-Maure de Touraine
France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.
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Salads
Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
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Seafish
Salmon a l'unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Cold starters
Salmon tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
Prefer a pairing with a wine with some residual sugar.
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Cold starters
Salmon tataki with wasabi
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
Prefer a pairing with a dry wine.
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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 wine with some residual sugar.
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Seafish
Sautéed darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Poultry
Sautéed duck foie gras with fresh figs
Served hot.
Prefer a pairing with a wine with residual sugar.
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Poultry
Sautéed duck foie gras with mango
Served hot.
Prefer a pairing with a wine with a lot of residual sugar.
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Poultry
Sautéed duck foie gras with roasted figs
Served hot.
Prefer a pairing with a wine with residual sugar.
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Hot Starters
Sautéed goose foie gras escalope
Prefer a pairing with a wine with residual sugar and a certain acidity.
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