Food and wine pairing

Photo de Randalfino (CC BY 2.0)
https://www.flickr.com/photos/randalfino/5973474309/

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

This dish pairs well with 6 drinks :

Alsace Edelzwicker

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 2 years old.

>dish info

Alsace Sylvaner

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.

>dish info

Eau

Non-alcoholic beverage(s)

Serve at 10-25°C or 50-77 °F.

>dish info

Eau gazeuse

Non-alcoholic beverage(s)

Serve at 06-20°C or 43-68 °F.

>dish info

Gros Plant du Pays Nantais

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 2 years old.

>dish info

Quincy

Still white wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 4 to 10 years old.

>dish info