Meal and wine pairing
Photo by Bernt Rostad (CC BY 2.0)
https://www.flickr.com/photos/brostad/5612989231/
Baltic porter
Serve at: 06-08°C or 43-46 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 5 to 8 years old.
This drink is paired well with:
Meal families
Desserts and Sweet Courses
Apple cobbler
United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.
Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Main courses
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Cheeses
Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.
Cheeses
Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
Cheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Cheeses
Roquefort
France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.
Appetizers and Amuse-bouches
Roquefortins
Toast with Roquefort cheese mixed with walnuts and raisins.