Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54225097598/
Vouvray Mousseux Brut
White sparkling wine(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 2 to 5 years old.
This drink pairs well with 30 dishes:
Appetizers and Amuse-bouches
Goat cheese gougères
Gougères stuffed with goat cheese.
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Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
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Miscellaneous
Hamburger
Dish originating from Germany.
Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.
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Shellfish and Seafood
Limpets
Aquatic snail with a shell broadly conical in shape.
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Appetizers and Amuse-bouches
Lobster butter canapé
Lobster butter : lobster meat with butter.
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Mushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Cheeses
Pont-l'Evêque
France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.
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Pork
Pulled pork with Carolina mustard barbecue sauce
Carolina mustard barbecue sauce : apple cider vinegar with yellow mustard, molasses or honey or maple syrup and ketchup and Worcestershire sauce, pepper, garlic and salt.
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Shellfish and Seafood
Shrimp tempura
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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