Blonde ale

Cheeses

Pleasant ridge reserve extra-aged

United States. Wisconsin.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 15 to 20 months.

> view all pairings

Main courses

Polish meat pierogi

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Filled with minced meat, cabbage, and mushrooms.

Served hot or cold.

> view all pairings

Pork

Pork filet mignon with Maroilles sauce

Sauce made with Maroilles cheese and white wine.

> view all pairings

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.

Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Potato galette

Grated and fried potatoes sometimes with eggs and/or onion or with other ingredients.

> view all pairings

Main courses

Potato galette with black truffle

> view all pairings

Main courses

Potjevleesch

France. Hauts-de-France. Nord. Flanders.

Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

> view all pairings

Main courses

Poutine

Canada. Quebec.

French fries and fresh cheddar cheese curds topped with brown gravy.

Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

> view all pairings

Appetizers and Amuse-bouches

Prawn croquettes

> view all pairings

Pizza, Quiche, Tart, Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

> view all pairings

Main courses

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

> view all pairings

Shellfish and Seafood

Raw clams with lemon

> view all pairings

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk (Red label).

> view all pairings

Pizza, Quiche, Tart, Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

> view all pairings

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

> view all pairings

Seafish

Roast sea bass

> view all pairings

Veal

Roasted rack of veal with cream and mushrooms

> view all pairings

Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.

Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

> view all pairings

Cheeses

Saint-Albray

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

> view all pairings

Cheeses

Saint-André

France. Normandy. Orne.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

> view all pairings

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

> view all pairings

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.

Soft-ripened cow's milk cheese with a bloomy rind.

> view all pairings

Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.

Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.

Ripening : 5 to 6 weeks.

> view all pairings

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.

Raw cow's milk cheese with pressed uncooked paste.

> view all pairings

Food and wine pairing

Blonde ale

This drink pairs well with 272 dishes:

Pleasant ridge reserve extra-aged

Polish meat pierogi

Pork filet mignon with Maroilles sauce

Pork shoulder with diable sauce

Potato galette

Potato galette with black truffle

Potjevleesch

Poutine

Prawn croquettes

Quiche lorraine

Raclette

Raw clams with lemon

Reblochon laitier

Regina pizza

Roast goose Alsatian style

Roast sea bass

Roasted rack of veal with cream and mushrooms

Robiola di Roccaverano

Saint-Albray

Saint-André

Saint-Antoine

Saint-Marcellin

Saint-Winoc

Salers