Food and wine pairing
Photo de Jeanne Menjoulet (CC BY 2.0)
ajoutée le 05/03/2023
https://www.flickr.com/photos/jmenj/9379103372/
Roasted lobster with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Synonyms
- Roast lobster with mild spices
See also:
- Homard rôti aux épices
This dish pairs well with 14 drinks :
Still white wine(s)
Amber ale
Beer(s)
Serve at 06-09°C or 43-48 °F.
Pair according to the hotness of the spices.
>dish info
Bonnezeaux
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a wine aged 5 to 12 years old.
>dish info
Coteaux de l'Aubance
Sweet and Medium-sweet white wine(s)
Serve at 09-11°C or 48-52 °F.
Prefer a pairing with a wine aged 4 to 10 years old.
>dish info
Coteaux du Layon
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine aged 5 to 12 years old.
>dish info
Quarts de Chaume
Sweet and Medium-sweet white wine(s)
Serve at 12-14°C or 54-57 °F.
Prefer a pairing with a wine aged 5 to 15 years old.
>dish info
Strong ale
Beer(s)
Serve at 08-10°C or 46-50 °F.
Pair according to the hotness of the spices.
>dish info