Food and wine pairing ideas

Food and wine pairing

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/51341231786/

Côtes de Toul Gris

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 years old.

This drink pairs well with 35 dishes:

Cheeses

Nicasio square

United States. California.

Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Appetizers and Amuse-bouches

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Pizza, Quiche, Tart, Pie

Onion tart

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Miscellaneous

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Pizza, Quiche, Tart, Pie

Quiche lorraine

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

Prefer a pairing with a wine aged 1 to 2 years old.

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Poultry

Roast poussin

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Appetizers and Amuse-bouches

Seafood bites

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Salads

Smoked salmon salad

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 2 years old.

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Cold starters

Taramasalata

Greece. Turkey.

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.

In France, it is typically served with blinis.

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Hot Starters

Ziwwelküeche

France. Grand Est. Alsace.

Onion tart with diced bacon, cream and caraway seeds.

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Pizza, Quiche, Tart, Pie

Zwiebelkuchen

Germany. Hesse Rhineland. Palatinate.

Onion tart with diced bacon, cream and caraway seeds.

Prefer a regional pairing.

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