Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Witbier

Photo de Josep Trepat Font (CC BY-SA 2.0)
https://www.flickr.com/photos/pep_tf/47328836802/

Witbier

Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 months.

Synonyms

  • Bière blanche
  • White beer
  • Wit
  • Witte

This drink pairs well with 353 dishes:

Cheeses

Holey cow

Holey cow
United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.
> view all pairings

Main courses

Koftas

Koftas
Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.
> view all pairings

Cheeses

Lamb chopper

Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
> view all pairings

Cheeses

Le Gruyère bio réserve

Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
> view all pairings

Cheeses

Le Gruyère réserve

Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
> view all pairings

Seafish

Lox

Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
The richer the smoked salmon, the more bitter the beer.
> view all pairings

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.
> view all pairings

Main courses

Makizushi

Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
> view all pairings