Food and wine pairing
Photo de Joselu Blanco (CC BY 2.0)
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Crémant d'Alsace blanc
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 1 to 3 years old.
This drink pairs well with 187 dishes:
Pizza, Quiche, Tart, Pie
Leek 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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Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Desserts and Sweet Courses
Malakoff Charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Shellfish and Seafood
Marinated bay scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a vintage wine.
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Shellfish and Seafood
Marinated bay scallops with citrus fruits
Prefer a pairing with a vintage wine.
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Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a vintage wine.
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Shellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a vintage wine.
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Shellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a vintage wine.
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Miscellaneous
Mauricette
France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.
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Desserts and Sweet Courses
Nun's puffs
Light and sweet puffed fritter made from choux pastry.
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Cheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
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Cheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
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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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Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Appetizers and Amuse-bouches
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Cheeses
Parmigiano Reggiano vecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.
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