Meal and wine pairing

Photo by andersbknudsen - (CC BY-SA 2.0)
https://www.flickr.com/photos/andersknudsen/5671139532/

Scotch ale

Sparkling Other drinks

Sparkling wine

Serve at: 08-10. °C (46-50 °F)

This wine is paired well with 51meals

Meal families

Cooked meats

Andouille from Guéméné

Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.

> view the meal

Sea fish

Balik salmon

Swiss Balik Salmon.

> view the meal

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

> view the meal

Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

> view the meal

Cheeses

Chiriboga

Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.

> view the meal

Poultry

Duck foie gras and caramelized apple with honey

> view the meal

Cold starters

Eggs Benedict and smoked salmon

Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.

> view the meal

Cheeses

Grana Padano oltre 16 mesi

Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 16 to 20 months.

> view the meal

Beef

Grilled spiny lobster with fleur de sel

> view the meal

Sea fish

Lox

Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.

> view the meal

Sea fish

Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.

> view the meal

Cheeses