Food and wine pairing

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..

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Amber Märzen

Beer(s)

Serve at 08-12°C or 46-54 °F.

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Blonde ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

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Bourgogne blanc

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Chablis

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Champagne blanc brut

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Chassagne-Montrachet blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Cheverny blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Côtes d'Auvergne blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine under 2 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Cour-Cheverny sec

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Dry stout

Beer(s)

Serve at 08-12°C or 46-54 °F.

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Fiefs Vendéens Brem blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Chantonnay blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Mareuil blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Pissotte blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Vix blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Givry blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

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Imperial stout

Beer(s)

Serve at 11-13°C or 52-55 °F.

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Mâcon blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Menetou-Salon blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine under 3 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Meursault blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Muscadet

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Muscadet Sèvre et Maine

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info