Food and wine pairing ideas

Food and wine pairing

Lorraine paté with garden salad

Photo de jplahm (CC BY-ND 2.0) ajoutée le 03/03/2023
https://www.flickr.com/photos/jplahm/5489229786/

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.

Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.

Served hot.

Synonyms

Lorraine pâté with green salad

This dish pairs well with 7 drinks :

Alsace Grand cru Riesling

Alsace Grand cru Riesling

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a dry wine with mineral notes.

>dish info

Alsace Pinot blanc

Alsace Pinot blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Alsace Pinot noir rouge

Alsace Pinot noir rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info

Amber ale

Amber ale

Beer(s)

Serve at 06-09°C or 43-48 °F.

>dish info

Côtes de Toul Gris

Côtes de Toul Gris

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Côtes de Toul rouge

Côtes de Toul rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info

Pale ale

Pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

>dish info