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Food and wine pairing

Langoustine with sweet spices

Photo de Paul Arps (CC BY 2.0)
https://www.flickr.com/photos/slapers/6089249328/

Shellfish and Seafood

Langoustine with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Synonyms

  • Norway lobster with sweet spices
  • Dublin Bay prawn with sweet spices
  • Scampi with sweet spices

This dish pairs well with 10 drinks :

Alsace Grand cru Riesling

Alsace Grand cru Riesling
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 10 to 15 years old.
Prefer a pairing with a wine with residual sugar.
>dish info

Amber ale

Amber ale
Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 months if unpasteurized, 6 to 9 months if pasteurized.
>dish info

Chablis Premier cru

Chablis Premier cru
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 8 to 12 years old.
>dish info

Palette blanc

Palette blanc
Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 8 years old.
>dish info

Sancerre blanc

Sancerre 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 5 years old.
Prefer a pairing with a young wine with mineral notes.
>dish info

Strong ale

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.
Pair according to the hotness of the spices.
>dish info