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Food and wine pairing ideas

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Food and wine pairing

Bock

Photo de Yusuke Kawasaki (CC BY 2.0)
https://www.flickr.com/photos/u-suke/3785528990/

Bock

Beer(s)

Serve at 09-13°C or 48-55 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 12 to 18 months.

This drink pairs well with 72 dishes:

Miscellaneous

Green curry

Green curry
Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.
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Poultry

Green curry chicken

Green curry chicken
Thailand.
Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.
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Cheeses

Hooligan

Hooligan
United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
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Main courses

Jambalaya

Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
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Sauces

Mole

Mole
Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.
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Sauces

Mole turkey

Mole turkey
Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).
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Main courses

Pad thai

Pad thai
Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.
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Mushrooms, Vegetables, Pasta and Rice

Patatas bravas

Patatas bravas
Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.
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Miscellaneous

Red curry

Red curry
Thailand.
Complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.
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Main courses

Royal couscous

Royal couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.
Pair according to the hotness of the spices.
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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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Main courses

Seafood gumbo

Seafood gumbo
United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.
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Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Seven-vegetable couscous with herb broth
Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.
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