Food and wine pairing

Photo de Jerry Andrews (CC BY 2.0)
https://www.flickr.com/photos/jdandrews/6866909676/

Oatmeal stout

Beer(s)

Serve at 10-13°C or 50-55 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 28 dishes:

Meals families

Cheeses (10)

Cold starters (1)

Desserts and Sweet Courses (9)

Miscellaneous (4)

Mushrooms, Vegetables, Pasta and Rice (1)

Pork (1)

Shellfish and Seafood (2)

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 6 to 8 months.

Black label.

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Desserts and Sweet Courses

Bitter chocolate

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Desserts and Sweet Courses

Bitter chocolate sponge cake

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Cheeses

Cheddar

United Kingdom (Cheddar, Somerset).

Pressed and uncooked cheese made from cow's milk.

The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).

Ripening : 3 to 24 months.

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Desserts and Sweet Courses

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

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Desserts and Sweet Courses

Coffee and chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Desserts and Sweet Courses

Coffee marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

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Miscellaneous

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

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Miscellaneous

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Miscellaneous

Croque-monsieur

Grilled ham and cheese sandwich.

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Cheeses

Dubliner

Ireland. Cork.

Pasteurized cow's milk cheese with cooked pressed paste and natural rind.

Ripening : 12 months.

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Cheeses

Dubliner vintage

Ireland. Cork.

Pasteurized cow's milk cheese with cooked pressed paste and natural rind.

Ripening : over 24 months.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.

Pasta dish made with long pasta mixed with butter and Parmesan cheese.

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Cheeses

Hook’s Eight year Cheddar

United States. Wisconsin.

Pressed and uncooked cheese made from cow's milk.

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Cheeses

Hook’s Ten year Cheddar

United States. Wisconsin.

Pressed and uncooked cheese made from cow's milk.

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Cheeses

Hook’s Twelve year Cheddar

United States. Wisconsin.

Pressed and uncooked cheese made from cow's milk.

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Desserts and Sweet Courses

Molten bitter chocolate coulant

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Desserts and Sweet Courses

Molten chocolate cake with cardamom ice cream and a coffee cream

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Desserts and Sweet Courses

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

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Miscellaneous

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Cold starters

Oyster tartare

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

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Shellfish and Seafood

Oysters

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Shellfish and Seafood

Oysters with shallots and vinegar

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Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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