Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Pilsner

Photo de Forrestal_PL (CC BY-SA 2.0)
https://www.flickr.com/photos/forrestal/11358413876/

Pilsner

Beer(s)

Serve at 04-06°C or 39-43 °F.

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

This drink pairs well with 201 dishes:

Cheeses

Baratte

Baratte
France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.
Serve with the less mature cheeses.
> view all pairings

Cheeses

Bear hill

Bear hill
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.
> view all pairings

Cheeses

Beaufort

Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
> view all pairings

Miscellaneous

BLT sandwich

BLT sandwich
Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.
> view all pairings

Shellfish and Seafood

Brasucade

Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
> view all pairings

Cheeses

Brie

Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
> view all pairings