Food and wine pairing
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Non-alcoholic beverage(s)
Serve at 10-25°C or 50-77 °F. 
This drink pairs well with 32 dishes:
Salads
Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
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Cheeses
Petit suisse
France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.
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Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
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