Wine and food pairing with recipes of Creve à fous (Switzerland)
Find the best food and wine pairings with a recipe of Creve à fous (Switzerland). The ingredients in this recipe are usually potato, ham, cheese, heavy cream, kohlrabi.
The best appellations to pair with a recipe of Creve à fous (Switzerland)
- 1. AgreloMendoza, Argentina
- 2. Cachapoal ValleyCentral Valley, Chile
- 3. CaliforniaUnited States
- 4. ChampagneFrance
- 5. Champagne Grand CruChampagne, France
- 6. Champagne Grand Cru 'Aÿ'Champagne, France
- 7. Champagne Grand Cru 'Ambonnay'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Grand Cru 'Chouilly'Champagne, France
- 10. Champagne Grand Cru 'Le Mesnil-sur-Oger'Champagne, France
- 11. Champagne Premier CruChampagne, France
- 12. Châteauneuf-du-PapeRhone Valley, France
- 13. Côte de NuitsBurgundy, France
- 14. EvoraAlentejano, Portugal
- 15. HéraultVin de Pays, France
- 16. MendozaArgentina
- 17. MeursaultBurgundy, France
- 18. Montepulciano d'AbruzzoAbruzzes, Italy
- 19. Niagara PeninsulaOntario, Canada
- 20. NiederösterreichWeinland, Austria
- 21. PfalzGermany
- 22. Puligny-MontrachetBurgundy, France
- 23. StellenboschWestern Cape, South Africa
- 24. Südtirol - Alto AdigeTrentin-Haut-Adige, Italy
- 25. TrentoTrentin-Haut-Adige, Italy
- 26. Uco ValleyMendoza, Argentina
- 27. Vin Santo di MontepulcianoToscane, Italy
- 28. VénétieItaly
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
The wines that pair with a recipe of Creve à fous (Switzerland)
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.
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