Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Alsace Sylvaner
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 3 years old.
This drink pairs well with 367 dishes:
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
Prefer a pairing with a wine with some residual sugar.
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Shellfish and Seafood
Sautéed bay scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Sautéed scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Shellfish and Seafood
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Main courses
Schiffala
France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.
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Pizza, Quiche, Tart, Pie
Seafood pizza
Pizza topped with shrimp, mussels, or squid on a tomato sauce base.
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