Food and wine pairing
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Amber ale
Beer(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 3 to 6 months if unpasteurized, 6 to 9 months if pasteurized.
Synonyms
- Bière ambrée
This drink pairs well with 267 dishes:
Cheeses
Sapore del piave
Italy. Veneto. Oderzo.
Pressed and cooked cheese made from pasteurized cow’s milk.
Ripening : over 12 months.
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Shellfish and Seafood
Sautéed bay scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Shellfish and Seafood
Sautéed scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Cheeses
Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
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Shellfish and Seafood
Scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
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Cheeses
Schloss
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.
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Mushrooms, Vegetables, Pasta and Rice
Shrimp risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Miscellaneous
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
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Cheeses
Smokey blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk, smoked over hazelnut shells.
Ripening : 90 days.
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Cheeses
Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.
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Pork
Spare-ribs with barbecue sauce
Barbecue sauce : sauce made from tomato purée and/or vinegar, with spices (mustard, paprika, chili pepper, black pepper, etc.), onion, and a sweetener (brown sugar, molasses, honey…) that can be used as a marinade.
Pair according to the hotness of the spices.
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