Meal and wine pairing
Photo by Frédérique Voisin-Demery(CC BY 2.0)
https://www.flickr.com/photos/vialbost/5001768358
Potjevleesch
French flemish. Meats of chicken, rabbit, pork and veal, set in jelly or fat and served cold with fries and pickled vegetables.
Synonyms: Potch' / Pot'je vleesch / Potjev'lesch / Potjevlees / PotjevleischThis dish pairs well with:
Wine colors
Sticke alt
Other drinks
Serve at 06-10. °C (43-50 °F)
“ Stronger alcoholic version of the Altbier. ”
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