Depending on the school, one can vary between a dry and powerful white wine as in Alsace where the Riesling Grand Cru will adapt very well to support the flavours of the Baeckeoffe. One can start with red wine as well.
So eating is good, but eating with it is even better! What kind of wine can be served with this dish? We know that Baeckeoffe is a dish that will be tasty especially with meat and herbs or spices. It will therefore require a slightly versatile wine that will be able to withstand the different components. You can start with a white wine even if some people recommend reds. One will find his happiness on a powerful dry white which will not be erased in front of the flavours of Baeckeoffe, with a little roundness in mouth, a good balance thus and a little freshness. The red is possible if you take a red wine which is not going to be too powerful since the dish already has a pronounced taste.
If we leave on a dry and powerful white wine, we will be able to find our happiness in Alsace with a Riesling Grand Cru or if it is well balanced and versatile. These wines correspond well to the local gastronomy and the Baeckeoffe. You can however start with a red wine such as a Pinot Noir from Alsace, which will go very well with the dish. You can also start with red wines from Burgundy if they are light enough. A Nuits-Saint-Georges can be a good ally.
Baeckeoffe (not easy to pronounce!) is a traditional Alsatian dish, probably originating from the Strasbourg region, which has its own history. Inspired by a biblical dish, it is part of the religious framework of the region. This dish is prepared then simmered for a very long time (about 24 hours). The women who often prepared this dish, started it on Saturday and brought it to the baker's on Sunday morning before going to mass. The baker would simmer the dish in his oven while it cooled. When the families returned from mass, they would take the dish back and eat it for lunch! So what is in this dish? Baeckeoffe is prepared with several types of meat (lamb, pork and beef), potatoes and a multitude of vegetables. You put all the ingredients in a slow cooker or terrine, add some spices and white wine and it is ready for 24 hours of cooking. You will find many different recipes depending on the region and even families! This dish is therefore emblematic of the Alsace region, as much as its wines.
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