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Food and wine pairing ideas

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Food and wine pairing

Bitter

Photo de alex roberts (CC BY-SA 2.0)
https://www.flickr.com/photos/bovinity/126234952/

Bitter

Beer(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 months.

This drink pairs well with 45 dishes:

Cheeses

Munster

Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
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Pork

Pulled pork

Pulled pork
United States.
Pork meat, usually shoulder dipped in brine, rubbed with spices and often smoked, cooked for several hours at a low temperature (135 °C, 275 °F).
Served on its own or in a sandwich with bread.
Served with a Tennessee-style barbecue sauce, a Kansas City sauce, North Carolina–style vinegar sauce, or plain.
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Cheeses

Red Leicester

Red Leicester
United Kingdom. Leicestershire.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
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Desserts and Sweet Courses

Rhubarb sablé

Rhubarb sablé
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
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Main courses

Sausage rougaille

Sausage rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
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