Food and wine pairing

Photo de Kent Wang (CC BY-SA 2.0) ajoutée le 11/11/2024
https://www.flickr.com/photos/kentwang/17405253025/

Stoemp and sausage

Belgium.

Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Synonyms

Belgian stoemp
Mashed potatoes with vegetables and roasted Sausage

This dish pairs well with 10 drinks :

Alsace Pinot blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Alsace Pinot noir rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

>dish info

Alsace Sylvaner

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Bière de garde blonde

Beer(s)

Serve at 10-13°C or 50-55 °F.

>dish info

Blond Märzen

Beer(s)

Serve at 08-12°C or 46-54 °F.

>dish info

Bordeaux supérieur rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Cahors

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a fruity and supple wine.

>dish info

Dubbel

Beer(s)

Serve at 06-10°C or 43-50 °F.

Prefer a pairing with a smoked sausage.

>dish info

Faugères rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with an unoaked wine.

>dish info

Quadrupel

Beer(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a smoked sausage.

>dish info