Food and wine pairing
Photo de Naotake Murayama (CC BY 2.0)
https://www.flickr.com/photos/naotakem/4758825613/
Alsace Pinot noir rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 3 to 10 years old.
Synonyms
- Alsace Pinot noir red wine
This drink pairs well with 392 dishes:
Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
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Cured Meats
Ham hock
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
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Cheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
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Main courses
Hochepot
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
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Cheeses
Holey cow
United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.
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Cheeses
Hooligan
United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
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Main courses
Jambalaya a la provençale
France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.
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Cured Meats
Jamón ibérico
Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).
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