Food and wine pairing
Photo de Bernt Rostad (CC BY 2.0)
https://www.flickr.com/photos/brostad/5473543900/
Roggenbier
Beer(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 48 dishes:
Poultry
Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
May be called Rye beer.
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Seafish
Scottish smoked salmon
The richer the smoked salmon, the more bitter the beer.
May be called Rye beer.
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Seafish
Smoked salmon
The richer the smoked salmon, the more bitter the beer.
May be called Rye beer.
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Seafish
Smoked salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
May be called Rye beer.
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Seafish
Smoked salmon mousse
The richer the smoked salmon, more the wine must be marked by the acidity.
May be called Rye beer.
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Main courses
Smoked salmon pancake
Galette : savory crepe.
May be called Rye beer.
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Pizza, Quiche, Tart, Pie
Smoked salmon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
May be called Rye beer.
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Appetizers and Amuse-bouches
Smoked salmon toast
The richer the smoked salmon, the more bitter the beer.
May be called Rye beer.
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Cured Meats
Speck
Austria. Tirol.
Smoked and cured ham with juniper notes.
May be called Rye beer.
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Desserts and Sweet Courses
Tiramisu
Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).
May be called Rye beer.
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