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Last update 2019-09-22
 Food and wineHors d'oeuvre English   Français   

Alsace wines on your table - Hors d'oeuvre

The following combinations of dishes and wines are general ideas. it will be possible to create even more harmonious combinations depending on the way in which you prepare the food, and the composition of your menu, given the diversity of vintages available.
Do not hesitate to consult us when making your choice.

Apéritif

• Appetizers and savoury petits fours : quiches, cheese pastries and pizza.• Crémant d'Alsace, Muscat d'Alsace, Gewurztraminer, Pinot Gris, Auxerrois

• Salmon canapés 
• Crémant d'Alsace, Gentil 1998

Cold hors d'œuvre

• Traditional salads, cold meats, eggs 
• Sylvaner, Pinot Blanc, Pinot Noir

• Crustaceans, fruits de mer, oysters, mussels and other shellfish• Sylvaner, Riesling, Riesling Kirchberg 1996, Pinot Blanc, Gentil 1998

• Salads and lightly seasoned fresh vegetables• Muscat d'Alsace

• Fish paté and raw fish (Sushi)• Riesling, Sylvaner, Riesling Kirchberg 1993

• Spicy salads (Asian, Mexican, Moroccan and Indian recipes)• Gewurztraminer

• Foies gras •  Pinot Gris Vendanges Tardives, Pinot Gris Sélection de Grains Nobles, Gewurztraminer, Gewurztraminer Vendanges Tardives, Gewurztraminer Sélection de Grains Nobles  

• Sautéed liver in salad• Pinot Gris Vendanges Tardives

Entrées chaudes

• Quiches,tarts and soufflés• Sylvaner, Pinot Blanc

• Snails• Sylvaner

• Asparagus• Pinot Blanc, Muscat d'Alsace



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