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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:

Hot Starters

Bouchée à la reine

Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Prefer a pairing with the sauce or the garnish.
Prefer a pairing with a wine with few residual sugar.
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Pork

Braised ham

Braised ham
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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Shellfish and Seafood

Braised scallops

Braised scallops
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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Sauces

Caper sauce

Caper sauce
Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.
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Desserts and Sweet Courses

Caramel charlotte

Caramel charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Desserts and Sweet Courses

Caramel mille-feuille

Caramel mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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