Food and wine pairing
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.
Aging potential (estimation) : 12 to 18 months.
This drink pairs well with 72 dishes:
Seafish
Smoked salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Seafish
Smoked salmon mousse
The richer the smoked salmon, more the wine must be marked by the acidity.
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Pizza, Quiche, Tart, Pie
Smoked salmon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Main courses
Smoked 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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Hot Starters
Spiced pork nem
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
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Main courses
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
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Cheeses
Weisslacker
Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
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