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Food and wine pairing ideas

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Food and wine pairing

Saison

Photo de Bernt Rostad (CC BY 2.0)
https://www.flickr.com/photos/brostad/13406984113/

Saison

Beer(s)

Serve at 11-14°C or 52-57 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.

Synonyms

  • Farmhouse Ale

This drink pairs well with 54 dishes:

Cheeses

Harbison

Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
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Cured Meats

Lonzu

Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.
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Shellfish and Seafood

Moules marinière

Moules marinière
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Pork

Porchetta

Porchetta
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.
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Cheeses

Reblochon fermier

Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.
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Seafish

Salmon and tuna ceviche

Salmon and tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Cold starters

Salmon tataki

Salmon tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
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