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Food and wine pairing ideas

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Food and wine pairing

Pale ale

Photo de N i c o l a (CC BY 2.0)
https://www.flickr.com/photos/15216811@N06/11011396775/

Pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.

This drink pairs well with 308 dishes:

Cold starters

Tzatziki

Tzatziki
Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.
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Hot Starters

Vol-au-vent

Vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Prefer a pairing with the sauce or the garnish.
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Desserts and Sweet Courses

White chocolate merveilleux

White chocolate merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
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Cheeses

Zamorano

Zamorano
Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.
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