Food and wine pairing

Photo de Kent Wang (CC BY-SA 2.0)
https://www.flickr.com/photos/kentwang/19916920594/

Cured Meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Served hot.

Synonyms

Small chitterling sausage with mustard sauce

This dish pairs well with 8 drinks :

Bourgogne blanc

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Chablis

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 7 years old.

>dish info

Grignan les Adhémar blanc

Still white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk as soon as it is marketed.

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

>dish info

India pale ale

Beer(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 months.

>dish info

Irancy

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 10 to 20 years old and more.

Prefer a pairing with a wine aged 4 to 8 years old.

>dish info

Mâcon blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

>dish info

Pilsner

Beer(s)

Serve at 04-06°C or 39-43 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 6 to 12 months.

>dish info