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Food and wine pairing ideas

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Food and wine pairing

Tripel

Photo de Antti T. Nissinen (CC BY 2.0)
https://www.flickr.com/photos/veisto/11502484314/

Tripel

Beer(s)

Serve at 05-07°C or 41-45 °F.

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

This drink pairs well with 238 dishes:

Poultry

Duck breast with sweet spices

Duck breast with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Cheeses

Epoisses

Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
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Pizza, Quiche, Tart, Pie

Flamiche

Flamiche
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.
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Cheeses

French gruyère

French gruyère
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Hard cheese made from raw cow's milk with holes ranging from pea to cherry size
Ripening : 4 months minimum.
Serve with the most mature cheeses.
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Pizza, Quiche, Tart, Pie

Gorgonzola quiche

Gorgonzola quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Cheeses

Grana Padano Riserva

Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
Serve with the most mature cheeses.
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