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Food and wine pairing ideas

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Food and wine pairing

Blonde ale

Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/6141679207/

Blonde ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.

This drink pairs well with 272 dishes:

Cheeses

St. Stephen

St. Stephen
United States. New York. Stephentown.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Main courses

Sushi

Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
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Main courses

Tofailles

Tofailles
France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.
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Cheeses

Trillium

Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Desserts and Sweet Courses

Vanilla mille-feuille

Vanilla mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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