Meal and wine pairing
Photo by Jen Arrr (CC BY 2.0)
https://www.flickr.com/photos/jenarrr/9293016933/
Alsace Chasselas
Vins tranquilles blancs
Serve at: 08-10°C ou 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
This drink is paired well with 29 meals:?>
Meal families
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Appetizers
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view the mealAppetizers
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Appetizers
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view the mealBeef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Cooked meats
Head cheese
Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.
Cheeses
Le Gruyère alpage
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
Cheeses
Le Gruyère bio classique
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.
Appetizers
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view the mealPork
Pork shoulder with diable sauce
France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Cheeses
Reblochon laitier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).
Main meals
Schiffala
France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.