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Food and wine pairing ideas

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Food and wine pairing

Stout

Photo de Phil Denton (CC BY-SA 2.0)
https://www.flickr.com/photos/flyingsaab/6937311795/

Stout

Beer(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

This drink pairs well with 212 dishes:

Desserts and Sweet Courses

Crepe Suzette

Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
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Cheeses

Dauphin

Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
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Cheeses

Dorset

Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
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Cheeses

Dubliner

Dubliner
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.
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