Mets & Vins - Que boire avec un Baeckeoffe ? - Les Grappes

What to drink with a Baeckeoffe?

If you are in a hurry

Depending on the school, you can vary between a dry and powerful white wine like in Alsace or the Riesling Grand Cru which will adapt very well to support the flavors of the Baeckeoffe. You can also start with a red wine.

  • In Alsace, with Pinot noir.
  • In Burgundy, with both red and white wines.

Speaking of wine

So, eating is good but tasting with it is even better! So what kind of wine can be paired with this dish? We know that Baeckeoffe is a dish that will have flavor especially with meat and herbs or spices. It will therefore require a slightly versatile wine that will be able to support the different components. You can start with a white wine even if some people recommend reds. You will be happy with a powerful dry white wine that will not fade in front of the flavors of the Baeckeoffe, with a little roundness in the mouth, a good balance and a little freshness. A red wine can be considered if you take a red wine that will not be too powerful since the dish already has a pronounced taste.

A dry white wine

If we start with a dry and powerful white wine, we can 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 like a Pinot noir from Alsace, which will go very well with the dish. You can also go for red wines from Burgundy if they are light enough. A Nuits-Saint-Georges can be a good match.

Baeckeoffe, a tradition

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 and simmered for a very long time (about 24 hours). The women, who often prepared this dish, would start it on Saturday and bring it to the baker 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 at noon!

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 a terrine, you add some spices and white wine and you're ready to cook for 24 hours. There are many different recipes depending on the region and even the family! This dish is therefore emblematic of the Alsace region, as much as its wines.

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