Food and wine pairing
Photo de Roland Tanglao (CC BY 2.0)
ajoutée le 18/01/2025
https://www.flickr.com/photos/roland/422699/
Fleischschnacka
France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.
Synonyms
- Fleischnacka
- Fleischschnecke
This dish pairs well with 8 drinks :
Alsace Pinot gris
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine with few residual sugar.
>dish info
Alsace Pinot noir rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a young and unoaked wine.
>dish info
Beaujolais rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info
Beer(s)
Saint-Chinian Roquebrun
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
For dishes served with tomato sauce.
>dish info