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Food and wine pairing ideas

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Food and wine pairing

Gin

Photo de Mark Oakley (CC BY-SA 2.0)
https://www.flickr.com/photos/mrmoaks/8132851880/

Gin

Spirit(s) and liqueur(s)

Serve at 06-10°C or 43-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 30 years old and more.

This drink pairs well with 34 dishes:

Cheeses

Boulette d'Avesnes

Boulette d'Avesnes
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Brillat-Savarin

Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Once you open the bottle, consume it within 12 months.
> view all pairings

Seafish

Citrus gravlax salmon

Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Dauphin

Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Gratte-paille

Gratte-paille
France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Once you open the bottle, consume it within 12 months.
> view all pairings

Seafish

Gravlax salmon

Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Once you open the bottle, consume it within 12 months.
> view all pairings

Seafish

Lox

Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

L’Explorateur

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.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Maroilles

Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Hot Starters

Maroilles waffle

Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Mignon

Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cold starters

Oyster tartare

Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Pierre Robert

Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Once you open the bottle, consume it within 12 months.
> view all pairings

Main courses

Potjevleesch

Potjevleesch
France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Quart

Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Queso de Mahón-Menorca

Queso de Mahón-Menorca
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk shaped like a cobblestone with rounded edges.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Queso de Mahón-Menorca artesano curado

Queso de Mahón-Menorca artesano curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk shaped like a cobblestone with rounded edges, brown in color.
Ripening : 5 months minimum.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings

Cheeses

Queso de Mahón-Menorca curado

Queso de Mahón-Menorca curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk shaped like a cobblestone with rounded edges brown in color.
Ripening : 5 months minimum.
Prefer a regional pairing.
Once you open the bottle, consume it within 12 months.
> view all pairings