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:
Cold starters
Meze
Eastern Mediterranean.
Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.
> view all pairings
Salads
Mixed salad
A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.
> view all pairings
Seafish
Monkfish 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
Pork
Moo shu pork
Northern China.
Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.
Prefer a pairing with a wine with some residual sugar.
> view all pairings
Shellfish and Seafood
Moules marinière
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
Shellfish and Seafood
Moules mariniere pot
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
Main courses
Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
> view all pairings
Cheeses
Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
Serve with the less mature cheeses.
> view all pairings
Shellfish and Seafood
Mussels in cream sauce
Cream sauce : béchamel sauce with cream.
> view all pairings
Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Prefer a pairing with a wine with a lot of residual sugar.
> view all pairings
Cheeses
Nimble
United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.
> view all pairings
Sauces
Normandy sauce (fish)
Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).
> view all pairings
Seafish
Normandy style sole fillets
Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.
> view all pairings
Cheeses
Ocooch Mountain
United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.
Prefer a pairing with a wine with a good acidity.
> view all pairings
Salads
Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
> view all pairings
Appetizers and Amuse-bouches
Onion breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view all pairings