Wine and food pairing with recipes of Cervelat in the Alsatian style
Find the best food and wine pairings with a recipe of Cervelat in the Alsatian style. The ingredients in this recipe are usually pepper, sausage, smoked bacon, gruyère.
The best appellations to pair with a recipe of Cervelat in the Alsatian style
- 1. AgreloMendoza, Argentina
- 2. Alsace Grand CruAlsace, France
- 3. Cachapoal ValleyCentral Valley, Chile
- 4. CaliforniaUnited States
- 5. ChampagneFrance
- 6. Champagne Grand CruChampagne, France
- 7. Champagne Grand Cru 'Aÿ'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Grand Cru 'Le Mesnil-sur-Oger'Champagne, France
- 10. Champagne Premier CruChampagne, France
- 11. Châteauneuf-du-PapeRhone Valley, France
- 12. Côte de NuitsBurgundy, France
- 13. Côtes-du-RhôneRhone Valley, France
- 14. EvoraAlentejano, Portugal
- 15. FranciacortaLombardie, Italy
- 16. MendozaArgentina
- 17. Montepulciano d'AbruzzoAbruzzes, Italy
- 18. Niagara PeninsulaOntario, Canada
- 19. NiederösterreichWeinland, Austria
- 20. Okanagan ValleyBritish Columbia, Canada
- 21. Pessac-LéognanBordeaux, France
- 22. PfalzGermany
- 23. RheinhessenGermany
- 24. StellenboschWestern Cape, South Africa
- 25. TrentoTrentin-Haut-Adige, Italy
- 26. TunuyánMendoza, Argentina
- 27. Uco ValleyMendoza, Argentina
- 28. WachauWeinland, Austria
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
The wines that pair with a recipe of Cervelat in the Alsatian style
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Similar Recipes and Wine Pairings
- Alsatian sauerkraut
- Baeckeoffe
- Beef bourguignon with cookéo
- Black pudding and apple parmentier (thermomix)
- Chicken bonne femme
- Chicken ballotine with ham and mushrooms
- Coconut from paimpol
- Cordon bleu with veal and cured ham
- Eggs casserole with ham, in the microwave
- Endives with maroilles and ham
- English breakfast
- Filet mignon in a crust
- Grandma's chicken casserole
- Gratin of coquillettes with ham
- Leek, goat cheese and bacon quiche
- Meatloaf with lovage (perpetual celery)
- Moist parmesan steak
- North welsch
- Pan-fried black pudding with apples
- Pigeon with bacon and mushrooms
- Pizza cone
- Pork cheek with beer
- Pork cheeks confit in cider
- Pork chops with mustard
- Pork roll with mustard
- Reblochon tartiflette
- Sauté of pork with cider
- Soft and inexpensive pasta gratin
- Spanish paella
- Stuffed mushrooms
- Summer orecchiette
- The tartiflette wrap
- Tomatoes stuffed with sausage meat
- Turkey stuffed with chestnuts
- Veal cutlets with savoy tomme
- Very simple spaghetti carbonara
- Very soft beef bourguignon
- Whiskey paupiettes
- Homemade burger
- Pork chops with curry and honey
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