Food and wine pairing
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Weizenbier
Beer(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 1 to 2 months.
Synonyms
- Weißbier
This drink pairs well with 130 dishes:
Cheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
Serve with the young cheeses.
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Seafish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
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Desserts and Sweet Courses
Imbrucciata
France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.
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Cheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
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Shellfish and Seafood
Langoustine carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Shellfish and Seafood
Langoustine tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Langoustine tartare with lime
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Langoustine tartare with oysters
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Desserts and Sweet Courses
Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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Shellfish and Seafood
Limpets
Aquatic snail with a shell broadly conical in shape.
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Main courses
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
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