Food and wine pairing

Photo de ChefMattRock (CC BY 2.0)
https://www.flickr.com/photos/chefmattrock/3109088088/

Cold starters

Oyster tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

This dish pairs well with 78 drinks :

Drinks and wines types

Still white wine(s) (59)

Beer(s) (8)

White sparkling wine(s) (6)

Spirit(s) and liqueur(s) (4)

Cider(s) / Perry / Mead (1)

Vin de Savoie Chignin 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 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

Vouvray sec

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 5 to 15 years old.

>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

Whisky

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 30 years old and more.

Prefer a pairing with a peated whisky.

Once you open the bottle, consume it within 18 months.

>dish info

Witbier

Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 months.

>dish info