What to Pair with Baeckeoffe? - Food & Wine

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Depending on personal preference, you can choose anything from a dry, full-bodied white wine—such as an Alsace Riesling Grand Cru, which pairs exceptionally well with the flavors of Baeckeoffe—to a red wine.

• In Alsace, made with Pinot Noir.
• In Burgundy, whether it's red wines or white wines.

Speaking of wine

So, eating is great, but enjoying a glass of wine with it is even better! What kind of wine pairs well with this dish? We know that Baeckeoffe is a flavorful dish, especially thanks to the meat, herbs, and spices. So you’ll want a wine that’s versatile enough to hold its own against the various ingredients. You can go with a white, even though some people recommend reds. You’ll find the perfect match in a powerful dry white that won’t get overshadowed by the flavors of the Baeckeoffe—one with a bit of roundness on the palate, good balance, and a touch of freshness. Red is an option if you choose a red wine that isn’t too powerful, since the dish already has a strong flavor.

A dry white wine

If you’re looking for a dry, full-bodied white wine, you’ll find what you’re looking for in Alsace with a Riesling Grand Cru, provided it’s well-balanced and versatile. These wines pair well with local cuisine and Baeckeoffe. You could also opt for a red wine like an Alsace Pinot Noir, which pairs very well with the dish. Alternatively, you could choose a Burgundy red wine, provided it’s light enough. A Nuits-Saint-Georges could be a good choice.

Baeckeoffe: A Tradition

Baeckeoffe (not easy to pronounce!) is a traditional Alsatian dish, likely originating in the Strasbourg region, with quite a history behind it. Inspired by a biblical dish, it is deeply rooted in the region’s religious traditions. This dish is prepared and then left to simmer for a very long time (about 24 hours). The women, who often prepared this dish, would start it on Saturday and take it to the baker on Sunday morning before going to Mass. The baker would put the dish to simmer in his oven while it cooled. Upon returning from Mass, the families would pick up the dish and eat it for lunch!

So what’s in this dish? Baeckeoffe is made with several types of meat (lamb, pork, and beef), potatoes, and a variety of vegetables. You put all the ingredients in a slow cooker or a casserole dish, add a few spices and some white wine, and let it cook for 24 hours. There are many different recipes depending on the region and even the family! This dish is therefore as iconic to the Alsace region as its wines.