Meal and wine pairing
Photo by A Girl With Tea (CC BY 2.0)
https://www.flickr.com/photos/agirlwithtea/5255294439/
Green tea
Serve at: 05-10°C or 41-50 °F.
Aging potential (estimation) : 18 to 24 months.
This drink is paired well with:
Meal families
Beef
Barbecued rib of beef
Rib steak : rib of beef with bone attached.
Prefer a pairing with a smoked green tea.
Salads
Caesar salad
Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.
Prefer jasmine green tea.
Serve cold.
Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
Prefer a roasted tea.
Prefer tea brewed in cold water.
Beef
Grilled beef with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Prefer a pairing with a smoked green tea.
Beef
Grilled rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a smoked green tea.
Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
Prefer a pairing with a smoked green tea.