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Food and wine pairing ideas

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Food and wine pairing

Crémant d'Alsace blanc

Photo de Joselu Blanco (CC BY 2.0)
https://www.flickr.com/photos/silverman68/7480812868/

Crémant d'Alsace blanc

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.

This drink pairs well with 187 dishes:

Desserts and Sweet Courses

Strawberry trifle

Strawberry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
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Appetizers and Amuse-bouches

Summer roll

Summer roll
Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.
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Cheeses

Sunset bay

Sunset bay
United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Prefer a pairing with a vintage wine.
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Cold starters

Taramasalata

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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Cheeses

Trillium

Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Seafish

Tuna ceviche

Tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Cheeses

Veigadarte

Veigadarte
Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.
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Cold starters

Zakuski

Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
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Seafish

Zarzuela

Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .
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