Food and wine pairing

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Seafish

Adour smoked salmon

This dish pairs well with 17 drinks :

Drinks and wines types

Still white wine(s) (10)

Beer(s) (3)

Spirit(s) and liqueur(s) (2)

Non-alcoholic beverage(s) (1)

White sparkling wine(s) (1)

Anjou blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Armagnac blanche Armagnac

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Once you open the bottle, consume it within 12 months.

>dish info

Béarn blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Blended malt scotch whisky

Spirit(s) and liqueur(s)

Serve at 18-22°C or 64-72 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Once you open the bottle, consume it within 36 months.

>dish info

Champagne blanc brut

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Earl Grey tea

Non-alcoholic beverage(s)

Serve at 40-55°C or 104-131 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 18 to 24 months.

>dish info

Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Imperial stout

Beer(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 5 to 10 years old.

The richer the smoked salmon, the more bitter the beer.

>dish info

Irouléguy blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Jurançon sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 4 years old.

>dish info

Pacherenc du Vic-Bilh sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 3 years old.

>dish info

Roggenbier

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

The richer the smoked salmon, the more bitter the beer.

May be called Rye beer.

>dish info

Savennières

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

>dish info

Savennières Coulée de Serrant

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

>dish info

Savennières Roche aux Moines

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

>dish info

Smoked beer

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 6 to 12 months if unpasteurized, 1 to 2 years if pasteurized.

The richer the smoked salmon, the more bitter the beer.

>dish info

Tursan blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Adour smoked salmon

See also:

This dish pairs well with 17 drinks :