Food and wine pairing

Photo de Alpha (CC BY 2.0)
https://www.flickr.com/photos/avlxyz/3106832660/

Seafish

Smoked salmon

This dish pairs well with 85 drinks :

Drinks and wines types

Still white wine(s) (59)

Beer(s) (11)

Spirit(s) and liqueur(s) (5)

White sparkling wine(s) (3)

Non-alcoholic beverage(s) (2)

Still rosé wine(s) (2)

Cider(s) / Perry / Mead (1)

Rosé sparkling wine(s) (1)

Sweet and Medium-sweet white wine(s) (1)

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

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 dry wine.

Prefer a pairing with a wine aged 2 to 5 years old.

>dish info

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.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a young wine with mineral notes.

>dish info

Alsace Pinot gris

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 10 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Alsace Riesling

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 5 to 10 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Amber Märzen

Beer(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

The richer the smoked salmon, the more bitter the beer.

>dish info

Anjou 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) : 2 to 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Armagnac blanche Armagnac

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.

Once you open the bottle, consume it within 12 months.

>dish info

Béarn 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) : 2 to 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Bergerac 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) : 2 to 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Bitter

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 6 months.

The richer the smoked salmon, the more bitter the beer.

>dish info

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

Blonde ale

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.

The richer the smoked salmon, the more bitter the beer.

>dish info

Bock

Beer(s)

Serve at 09-13°C or 48-55 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 12 to 18 months.

The richer the smoked salmon, the more bitter the beer.

>dish info

Bordeaux 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) : 2 to 5 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Bourgogne blanc

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Chablis

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 7 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 2 to 5 years old.

>dish info

Chablis Grand cru

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 15 years old and more.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 5 to 12 years old.

>dish info

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.

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 4 to 8 years old.

>dish info

Champagne blanc brut

White 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.

The richer the smoked salmon, more the wine must be marked by the acidity.

>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.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Chassagne-Montrachet blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 4 to 6 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Châteauneuf-du-Pape blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 7 to 12 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info

Châtillon en Diois 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) : 2 to 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info