Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Milk stout

Photo de Mike Grice (CC BY-SA 2.0)
https://www.flickr.com/photos/thegriceisright/7068940121/

Milk stout

Beer(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.

Synonyms

  • Cream stout
  • Sweet stout

This drink pairs well with 65 dishes:

Cheeses

Roquefort

Roquefort
France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.
> view all pairings

Pork

Spare-ribs with barbecue sauce

Spare-ribs with barbecue sauce
Barbecue sauce : sauce made from tomato purée and/or vinegar, with spices (mustard, paprika, chili pepper, black pepper, etc.), onion, and a sweetener (brown sugar, molasses, honey…) that can be used as a marinade.
Pair according to the hotness of the spices.
> view all pairings

Beef

Steak au poivre

Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
> view all pairings

Desserts and Sweet Courses

Tiramisu

Tiramisu
Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).
> view all pairings