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Food and wine pairing ideas

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Food and wine pairing

Gravlax salmon

Photo de George Kelly (CC BY 2.0) ajoutée le 08/09/2024
https://www.flickr.com/photos/allaboutgeorge/3246725362/

Seafish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Synonyms

  • Gravad lax
  • Gravadlax
  • Graved salmon

This dish pairs well with 30 drinks :

Akvavit

Akvavit
Spirit(s) and liqueur(s)

Serve at 00-05 °C or 32-41 °F

Once you open the bottle, can last it in the fridge for several months..
>dish info

Anjou blanc

Anjou blanc
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a dry wine.
>dish info

Cachaça

Cachaça
Spirit(s) and liqueur(s)

Serve at 06-08°C or 43-46 °F.

Once you open the bottle, consume it within 12 months.
>dish info

Costières de Nîmes blanc

Costières de Nîmes blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Pairing with a dominant Roussanne grape.
Prefer a pairing with a wine of at least 1 year old.
>dish info

Gaillac blanc

Gaillac blanc
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Pairing with a dominant Len de l'El grape.
>dish info

Gin

Gin
Spirit(s) and liqueur(s)

Serve at 06-10°C or 43-50 °F.

Once you open the bottle, consume it within 12 months.
>dish info

Languedoc rosé

Languedoc rosé
Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a young and aromatic wine.
>dish info