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Food and wine pairing

Roquefort and gingerbread

Photo de Sarah Nichols (CC BY-SA 2.0)
https://www.flickr.com/photos/pocheco/6873161125/

Appetizers and Amuse-bouches

Roquefort and gingerbread

Synonyms

  • Roquefort and honey spice cake

This dish pairs well with 9 drinks :

Alsace Gewurztraminer Vendanges tardives

Alsace Gewurztraminer Vendanges tardives
Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 20 years old and more.
Prefer a pairing with a wine aged 3 to 10 years old.
>dish info

Baltic porter

Baltic porter
Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 to 8 years old.
>dish info

Barley wine

Barley wine
Beer(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 to 20 years old.
>dish info

Ice cider

Ice cider
Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
Serve with the most mature cheeses.
Once you open the bottle, consume it within 3 weeks.
>dish info

Imperial stout

Imperial stout
Beer(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Sauternes

Sauternes
Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.
Prefer a pairing with a wine aged 6 to 10 years old.
>dish info

Single malt whisky

Single malt whisky
Spirit(s) and liqueur(s)

Serve at 18-22°C or 64-72 °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 36 months.
>dish info