Food and wine pairing
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.
Aging potential (estimation) : 6 to 12 months.
This drink pairs well with 272 dishes:
Cheeses
Buttermilk blue
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.
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Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
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Cheeses
Cambozola
Germany. Allgäu.
Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
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Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
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Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
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Cheeses
Cheshire
United Kingdom.
Pressed and uncooked cheese made from cow's milk.
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Poultry
Chicken quesadillas
Mexico.
Corn tortilla filled with cheese and chicken.
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Main courses
Chicken tajine with lemon confit
Tajine : stew of vegetables, fish or meat.
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Poultry
Chicken tikka masala
Pieces of chicken marinated in spices and yogurt and baked in the oven.
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Poultry
Chicken with cream sauce and mushrooms
Cream sauce : béchamel sauce with cream.
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Main courses
Choucroute garnie
Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.
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Cheeses
Citeaux
France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.
Pressed and uncooked cheese made from cow's milk.
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Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
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Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
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Cheeses
Comté fruité
France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.
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Main courses
Corn dog
Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.
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