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..

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

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Amber Märzen

Beer(s)

Serve at 08-12°C or 46-54 °F.

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

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Anjou blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 1 to 2 years old.

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Armagnac blanche Armagnac

Spirit(s) and liqueur(s)

Serve at 18-24°C or 64-75 °F.

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

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

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Béarn blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine aged 1 to 2 years old.

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Blended malt scotch whisky

Spirit(s) and liqueur(s)

Serve at 18-22°C or 64-72 °F.

Once you open the bottle, consume it within 36 months.

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Blonde ale

Beer(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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Bock

Beer(s)

Serve at 09-13°C or 48-55 °F.

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

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Bordeaux 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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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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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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Côtes de Bordeaux Saint-Macaire blanc moelleux

Sweet and Medium-sweet 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 de Duras blanc sec

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 de Provence 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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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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Crémant de Bourgogne blanc

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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Crémant du Jura blanc

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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Dry stout

Beer(s)

Serve at 08-12°C or 46-54 °F.

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

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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.

>dish info