Pairing wine and food
Wine for food
Food for wine

Start page
Log in/membership
About
World´s best wines
Best dining table setting
Change to mobile page


Pair fillet of veal with Pinot Gris-fruity off dry from Alsace like a sommelier

You get access to the knowledge of a sommelier pairing food with wine. Fillet of veal pairs with Pinot Gris -fruity off dry from Alsace if suitable ingredients and accessories are selected. For certain dishes no selections are required.

Does not pair with wine
Select one or more ingredients or accessories and test pairing

Duck liver, goose liver
   --  Choron sauce
   --  Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
   --  Fish roe/caviar
Green asparagus
   --  Lobster claw
Preserved peach apricot
Preserved red berries
   --  Air dried ham
Potato gratin
Mashed potato
Vegetable roots purée
   --  Red wine sauce, porter/ale sauce
Sunripe tomatoes
Strong but not hot spices
Fried mushrooms
Fried apple
Mushroom sauce/stew
   --  Acidic sauce (e.g. wine, citrus)
   --  Acidic red berries
Cooked onions
Cooked green peas/corn/paprika
Cooked vegetable roots
Dried apple
Truffle
White asparagus
Eatable flowers



© Fine wine & table Nordic 2010 | All rights reserved | info@finewineandtable.se | Design ID