Food and wine pairing

Photo de George Kelly (CC BY 2.0)
https://www.flickr.com/photos/allaboutgeorge/3246725362/

Seafish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Synonyms

Gravad lax
Gravadlax
Graved salmon

This dish pairs well with 30 drinks :

Drinks and wines types

Still white wine(s) (11)

Still rosé wine(s) (6)

Spirit(s) and liqueur(s) (5)

White sparkling wine(s) (4)

Beer(s) (3)

Rosé sparkling wine(s) (1)

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

Tequila

Spirit(s) and liqueur(s)

Serve at 16-20°C or 61-68 °F.

Can be drunk as soon as it is marketed.

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

Once you open the bottle, consume it within 6 months.

>dish info

Touraine 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) : 1 to 3 years old.

>dish info

Ventoux rosé

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Vodka

Spirit(s) and liqueur(s)

Serve at 00-05 °C or 32-41 °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

Weizenbier

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 2 months.

>dish info