Food and wine pairing

Photo de Matthew Bellemare (CC BY-SA 2.0)
https://www.flickr.com/photos/bellemarematt/20607463665/

Berliner weisse

Beer(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 months.

This drink pairs well with 10 dishes:

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.

Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

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Miscellaneous

Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.

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Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.

Fresh cheese made from pasteurized cow’s milk.

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Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

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Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.

Fresh cheese made from goat's milk.

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Desserts and Sweet Courses

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

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Cheeses

Fresh goat cheese

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Appetizers and Amuse-bouches

Fresh goat cheese balls with pistachio

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Cheeses

Fresh sheep cheese

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Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.

Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.

Ripening : 3 weeks.

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