Food and wine pairing ideas

Food and wine pairing

Photo de Karoliina Karttunen (CC BY-SA 2.0)
https://www.flickr.com/photos/justbeingdust/20461166032/

Alsace Pinot noir rosé

Still rosé 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 3 years old.

This drink pairs well with 105 dishes:

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dish usually served with steamed potatoes.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Main courses

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Dish usually served with steamed potatoes.

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Salads

White bean salad

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Cold starters

Zakuski

Russia.

Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).

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Hot Starters

Ziwwelküeche

France. Grand Est. Alsace.

Onion tart with diced bacon, cream and caraway seeds.

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Pizza, Quiche, Tart, Pie

Zwiebelkuchen

Germany. Hesse Rhineland. Palatinate.

Onion tart with diced bacon, cream and caraway seeds.

Prefer a regional pairing.

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