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Food and wine pairing ideas

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Food and wine pairing

Scottish smoked salmon

Photo de Tjeerd Wiersma (CC BY 2.0)
https://www.flickr.com/photos/tjeerd/31137922155/

Seafish

Scottish smoked salmon

See also:

  • Saumon fumé

This dish pairs well with 9 drinks :

Alsace Gewurztraminer

Alsace Gewurztraminer
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a wine with few residual sugar.
>dish info

Blended malt scotch whisky

Blended malt scotch 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

Earl Grey tea

Earl Grey tea
Non-alcoholic beverage(s)

Serve at 40-55°C or 104-131 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 18 to 24 months.
>dish info

Graves blanc

Graves blanc
Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
The richer the smoked salmon, more the wine must be marked by the acidity.
>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.
The richer the smoked salmon, the more bitter the beer.
>dish info

Roggenbier

Roggenbier
Beer(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.
The richer the smoked salmon, the more bitter the beer.
May be called Rye beer.
>dish info

Rosé cider

Rosé 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 year old.
Once you open the bottle, consume it within 3 days.
>dish info

Single malt scotch whisky

Single malt scotch 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

Smoked beer

Smoked beer
Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months if unpasteurized, 1 to 2 years if pasteurized.
The richer the smoked salmon, the more bitter the beer.
>dish info