Food and wine pairing

Photo de Thomas Strosse (CC BY-SA 2.0)
https://www.flickr.com/photos/thomasstrosse/16270445550/

Salmon tartare with sweet spices

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

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

Salmon tartare with mild spices

This dish pairs well with 8 drinks :

Akvavit

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, can last it in the fridge for several months..

>dish info

Champagne rosé Brut

Rosé sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Gueuze

Beer(s)

Serve at 04-07°C or 39-45 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 5 to 20 years old.

>dish info

Pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

>dish info

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

Savennières

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

Prefer a pairing with a dry wine.

>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

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