Food and wine pairing
Photo de Jean Weber (CC BY 2.0)
https://www.flickr.com/photos/inra_dist/21978124194/
Alsace Riesling
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 568 dishes:
Cheeses
Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Appetizers and Amuse-bouches
Accras cod
Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.
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Cheeses
Ada's Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Cheeses
Alex
Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.
Prefer a pairing with a wine with residual sugar.
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Salads
Alsatian salad
Salad with cervelas sausage, sliced onion, hard-boiled egg, and Emmental cheese.
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Sauces
Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Appetizers and Amuse-bouches
Antipasti
« before the meal »
Prefer a pairing according the side dish.
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Desserts and Sweet Courses
Apple strudel
Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.
Prefer a pairing with a medium-sweet or a sweet wine.
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Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
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Appetizers and Amuse-bouches
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
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Freshwater fish
Artic char with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Avruga caviar
Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).
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Main courses
Baeckeoffe
France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.
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Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Seafish
Balik salmon
Balik : smoked salmon from a fillet cut from the back of the salmon.
The richer the smoked salmon, more the wine must be marked by the acidity.
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