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Food and wine pairing ideas

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Meal and wine pairing

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.

This dish pairs well with 11 drinks :

Drinks and wines types

Alsace Pinot gris

Vins tranquilles blancs

Serve at 08-10°C ou 46-50 °F.

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 10 years old.

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Amber ale

Bières

Serve at 07-13°C ou 45-55 °F.

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Arbois Chardonnay

Vins tranquilles blancs

Serve at 10-12°C ou 50-54 °F.

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 5 to 10 years old.

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Arbois Pupillin Chardonnay

Vins tranquilles blancs

Serve at 10-12°C ou 50-54 °F.

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 5 to 10 years old.

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Champagne Grand cru Blanc de blancs Extra-brut Millésimé

Vins effervescents blancs

Serve at 10-12°C ou 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 15 years old and more.

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Châteauneuf-du-Pape Blanc

Vins tranquilles blancs

Serve at 10-12°C ou 50-54 °F.

Pair with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old.

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Hermitage Blanc

Vins tranquilles blancs

Serve at 12-14°C ou 54-57 °F.

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.

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Palette Blanc

Vins tranquilles blancs

Serve at 11-13°C ou 52-55 °F.

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 8 years old.

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Puligny-Montrachet Blanc

Vins tranquilles blancs

Serve at 12-14°C ou 54-57 °F.

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.

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Rully Blanc

Vins tranquilles blancs

Serve at 12-14°C ou 54-57 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

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Strong ale

Bières

Serve at 08-10°C ou 46-50 °F.

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