Dishes/wines

Which wine to choose for which dish?

Le vin est plaisant avec presque tous les aliments.
Wine is a pleasant complement to almost any foods. Don’t bother yourself trying to find the “ideal”. We all have different tastes: each of us will find our own perfect matches.

There are, however, some combinations that have become commonplaces:

  • drink a dry white with cheese (except camembert), poultry (chicken, capon, turkey…), or foie gras,
  • old wines are delicate to match: prefer a simple dish to leave the wine the space it needs,
  • in principle, a slightly sweet or bitter dish accentuates the dryness (acidity, tannins) of a wine, so avoid hard wines and, a contrario, the saltier or more acid a food, the sweeter the wine will appear.
  • desserts, foie gras, strong cheeses (mature camembert, Munster, Roquefort), with a Gewurztraminer, a Pinot Gris or a rosé.

Combinations to be avoided:

  • the following foods damage our perception of wine: spices, garlic, vinegar, raw fruit,
  • red meat red with white or sweet wines,
  • fish, raw vegetables, goat’s cheese with tannic red wines (why dry the palate) On the other hand, a Pinot Noir served cool or a rosé may be appropriate,

 

Detailed Info: Agreements Food & Wine

The table below gives you some ides for combining different foods with Alsatian wines

Sylvaner Pinot Blanc Auxerrois Riesling Pinot Gris Pinot Noir Rosé Pinot Noir Rouge Muscat Gewürztraminer Crémant d’Alsace
Apéritifs 2 3 3 3 3
Charcuterie 3 3 1 2 1
Foie Gras 3 3 3
Huitres, coquillages 2 1 3 2 3
Poissons grillés 2 1 3 2
Poissons en sauce 1 2 3 3
Asperges 1 2 3
Viandes blanches 1 3 3
Viandes rouges 1 2 3
Civets 2 3
Gibiers à poils 2 2 3
Gibiers à plumes 3 3
Baeckehofe 2 3 2
Choucroute 2 2 3
Faisan sur choucroute 3 2
Grillades 1 3 2
Tarte Flambée 3 3
Bouchées à la reine 3 2
Fromages 2 3 2
Fromages relevés 3
Pâtisserie 2 3 3

Recommended by : Charles BRICKA Wine waiter & Richard JUNCKER