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:
Poultry
Lemon chicken
Piece of chicken marinated in lemon before cooking.
Prefer a pairing with a young (1 to 2 years old) with mineral notes.
> view all pairings
Cheeses
Limburger
Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
> view all pairings
Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
> view all pairings
Shellfish and Seafood
Lobster à la parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
> view all pairings
Shellfish and Seafood
Lobster à l’américaine
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."
> view all pairings
Shellfish and Seafood
Lobster claws in 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."
> view all pairings
Miscellaneous
Lobster guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
> view all pairings
Shellfish and Seafood
Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
> view all pairings
Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
> view all pairings
Main courses
Lorraine style potée
Soup with slices of toasted bread and vegetables topped with cured meats.
> view all pairings
Seafish
Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
Prefer a pairing with a wine with mineral notes.
> view all pairings
Seafish
Lutefisk
Scandinavia.
Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Prefer a pairing with a dry wine with mineral notes.
> view all pairings
Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
> view all pairings
Sauces
Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
> view all pairings
Main courses
Matelote
Matelote : red wine reduction with fish stock and mushrooms.
Prefer a pairing with a dry wine.
> view all pairings
Main courses
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view all pairings
Beef
Maultaschen
Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.
> view all pairings