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Food and wine pairing ideas

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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:

Main courses

Corn dog

Corn dog
Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.
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Cheeses

Cremont

Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
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Pork

Currywurst

Currywurst
Germany. Berlin.
Pork sausage cut into small pieces and seasoned with curry ketchup.
Served in a small roll (Brötchen) or with french fries.
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Shellfish and Seafood

Eclade

Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.
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Cheeses

Fougerus

Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.
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Shellfish and Seafood

Fouras mouclade

Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).
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