Food and wine pairing

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Hopfenweisse

Beer(s)

Serve at 07-08°C or 45-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 months.

This drink pairs well with 89 dishes:

Meals families

Appetizers and Amuse-bouches (2)

Cheeses (1)

Cold starters (8)

Main courses (1)

Salads (2)

Shellfish and Seafood (75)

Cold starters

Crab mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

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Shellfish and Seafood

Crayfish tails

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Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

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Shellfish and Seafood

Flat oysters

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Shellfish and Seafood

Fresh sea urchin

Eaten raw with lemon.

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Shellfish and Seafood

Ginger prawn

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Shellfish and Seafood

Ginger shrimp

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Cold starters

Grapefruit with crab

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Cold starters

Grapefruit with shrimp

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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Shellfish and Seafood

Langoustine carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Shellfish and Seafood

Langoustine tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Langoustine tartare with oysters

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cold starters

Langoustines and bay scallop paté

Served cold.

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Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Shellfish and Seafood

Lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.

Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

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Salads

Lobster salad with citrus

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Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Shellfish and Seafood

Marennes Oléron oysters

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Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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