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Food and wine pairing ideas

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Food and wine pairing

Sauternes

Photo de Megan Cole (CC BY 2.0)
https://www.flickr.com/photos/megs_pics/5429839275/

Sauternes

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

This drink pairs well with 596 dishes:

Desserts and Sweet Courses

Fruit salad

Fruit salad
Prefer a pairing with the fruit color.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Fruit tabbouleh

Fruit tabbouleh
ruits : citrus fruits, mango and apple sweetened with orange blossom honey.
Prefer a pairing with the fruit color.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Fruit tart

Fruit tart
Prefer a pairing with the fruit color.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Fruit zabaione

Fruit zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Cheeses

Garrotxa

Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
Serve with the most mature cheeses.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Freshwater fish

Gefilte fish

Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Cheeses

Glacier blue

Glacier blue
United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.
Prefer a pairing with a Deuxième cru classé preferably.
Prefer a pairing with a wine of at least 8 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Appetizers and Amuse-bouches

Goat cheese and smoked salmon bites

Goat cheese and smoked salmon bites
Prefer a pairing with a no-classified cru preferably.
Prefer a pairing with a young wine (3-4 years).
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Appetizers and Amuse-bouches

Goat cheese and smoked salmon toast

Goat cheese and smoked salmon toast
Prefer a pairing with a no-classified cru preferably.
Prefer a pairing with a young wine (3-4 years).
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Poultry

Goose foie gras

Goose foie gras
Served cold.
Prefer a pairing with a wine aged 5 to 15 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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