Food and wine pairing

Photo de Jon Bunting (CC BY 2.0)
https://www.flickr.com/photos/84744710@N06/8457683127/

Crying tiger

Thailand.

Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).

Synonyms

Suea rong hai

This dish pairs well with 4 drinks :

Bandol rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 5 years old.

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

>dish info

Gaillac rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 6 years old.

Pairing with a dominant Duras grape.

Prefer a pairing with a wine over 5 years old.

>dish info

Strong ale

Beer(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 5 years old.

>dish info

Tavel

Still rosé wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 6 years old.

>dish info