Meal and wine pairing
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Alsace Gewurztraminer
Still wine
Serve at:
08-10. °C (46-50 °F)
Main grape variety: Gewurztraminer
This wine is paired well with 335meals
Meal families
Appetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 7 months.
Desserts
Alsatian-style blueberry tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view the mealCheeses
Amablu
United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.
Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Apple strudel
Puff pastry stuffed with apple pieces and raisins generally accompanied by cinnamon and served hot with vanilla ice cream, whipped cream, custard, or vanilla sauce.
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Apricot bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Apricot bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
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Apricot blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Freshwater fish
Artic char with cream sauce
Cream sauce : Bechamel sauce with cream.
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Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Cold starters
Aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Bay scallop with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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