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Food and wine pairing ideas

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Food and wine pairing

India pale ale

Photo de Bernt Rostad (CC BY 2.0)
https://www.flickr.com/photos/brostad/5612989199/

India pale ale

Beer(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 months.

Synonyms

  • IPA

This drink pairs well with 230 dishes:

Cheeses

Ossau-Iraty

Ossau-Iraty
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.
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Main courses

Paella

Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
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Pork

Parsley ham

Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
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Pizza, Quiche, Tart, Pie

Pepperoni pizza

Pepperoni pizza
United States.
Pizza made with basil, mozzarella, tomato, olive oil, and pepperoni (a sausage made from a mixture of beef and pork, sometimes turkey, with paprika or another chili pepper).
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Mushrooms, Vegetables, Pasta and Rice

Pickled vegetables

Pickled vegetables
Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.
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Pizza, Quiche, Tart, Pie

Pizza quattro formaggi

Pizza quattro formaggi
Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.
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Pork

Porchetta

Porchetta
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.
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Main courses

Poutine

Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.
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Cheeses

Reblochon fermier

Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.
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