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)

Saumur blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

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

>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.

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 5 to 10 years old.

>dish info

Savennières Coulée de Serrant

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.

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 5 to 10 years old.

>dish info

Savennières Roche aux Moines

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.

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 5 to 10 years old.

>dish info

Scotch ale

Beer(s)

Serve at 11-14°C or 52-57 °F.

Can be drunk as soon as it is marketed.

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

>dish info

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

Smoked porter

Beer(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 3 years old.

>dish info

Touraine 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 3 years old.

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

>dish info

Tursan 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 4 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

Vacqueyras blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °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

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.

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

>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.

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

>dish info