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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:

Cheeses

Irish porter cheddar

Irish porter cheddar
Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.
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Desserts and Sweet Courses

Kouign amann

Kouign amann
France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.
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Cheeses

Livarot

Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Cheeses

L’Explorateur

L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses

Maroilles

Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
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Desserts and Sweet Courses

Marquise

Marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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Cheeses

Mignon

Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
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