Food and wine pairing

Photo de Will (CC BY-SA 2.0) ajoutée le 25/01/2025
https://www.flickr.com/photos/infomofo/5583601509/

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

This dish pairs well with 8 drinks :

Alsace Pinot blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Bock

Beer(s)

Serve at 09-13°C or 48-55 °F.

>dish info

Châteaumeillant rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info

Doppelbock

Beer(s)

Serve at 09-13°C or 48-55 °F.

>dish info

Flanders red ale

Beer(s)

Serve at 08-11°C or 46-52 °F.

>dish info

Givry rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info

Malepère rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Vinsobres

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info