Food and wine pairing ideas
Photo by Timothy Vollmer(CC BY 2.0)
https://www.flickr.com/photos/sixteenmilesofstring/27021625900/
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Riesling
“ Prefer a pairing with a wine with mineral notes.
Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 10 years old. ”
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Sylvaner
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
White
Serve at 18-24. °C (64-75 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : once you open the bottle, consume it within 12 months. ”
White
Serve at 11-13. °C (52-55 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 7 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a dry wine.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
White
Serve at 09-11. °C (48-52 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
White
Serve at 08-10. °C (46-50 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”
White
Serve at 09-11. °C (48-52 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
White
Serve at 09-11. °C (48-52 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
White
Serve at 11-13. °C (52-55 °F)
“ May be called Blanc Fumé de Pouilly.
Prefer a pairing with a wine under 4 years old.
Aging potential (estimation) : 3 to 8 years old. ”
White
Serve at 06-08. °C (43-46 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 10 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old. ”
White
Serve at 10-12. °C (50-54 °F)
“ The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with an unoaked wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”