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Food and wine pairing ideas

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Food and wine pairing

Brabander

Photo de Jorge Cancela (CC BY 2.0)
https://www.flickr.com/photos/jorgecancela/6472486721/

Cheeses

Brabander

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.

See also:

This dish pairs well with 10 drinks :

Alsace Pinot noir rouge

Alsace Pinot noir rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.
>dish info

Beaujolais rouge

Beaujolais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info

Bordeaux Claret

Bordeaux Claret
Still red wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Bourgogne rouge

Bourgogne rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info

Coteaux du Lyonnais rouge

Coteaux du Lyonnais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info

Kriek lambic

Kriek lambic
Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
>dish info

Porter

Porter
Beer(s)

Serve at 08-11°C or 46-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 months if pasteurized, 6 to 12 months if unpasteurized.
>dish info

Stout

Stout
Beer(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info