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Food and wine pairing ideas

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Food and wine pairing

Porter

Photo de Janet McKnight (CC BY 2.0)
https://www.flickr.com/photos/janetmck/1454709865/

Porter

Beer(s)

Serve at 08-11°C or 46-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 months if pasteurized, 6 to 12 months if unpasteurized.

This drink pairs well with 133 dishes:

Sheep and Goats

Abbacchio cacciatore

Abbacchio cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Cheeses

Aged brick

Aged brick
United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
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Sauces

Barbecue sauce

Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
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Cheeses

Black Betty

Black Betty
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.
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Desserts and Sweet Courses

Black forest cake

Black forest cake
Germany.
Traditional German cake (Schwarzwälder Kirschtorte) made of several layers of cocoa sponge cake, flavored with kirsch, filled with cherries in syrup and whipped cream, all covered with whipped cream and chocolate shavings.
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Cheeses

Bleu d'Auvergne

Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
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Cheeses

Bleu des basques

Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.
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