Mets & Vins - Que boire avec une quiche lorraine ? - Les Grappes

What to drink with quiche lorraine?

If you are in a hurry

On this kind of rich and fatty dish, you will need a rather light but fruity wine! A light red wine is traditionally drunk with this type of dish.

  • Opt for a Beaujolais
  • a Bourgueil a little light and supple
  • Or an Alsace in pinot noir.
  • Will also go well with other light red wines from the Loire.
  • An original combination of strong beers that are very widespread across the Rhine!

The quiche lorraine and the wine

Traditionally, quiche Lorraine is drunk with an Alsatian wine, but of course other vineyards can be considered! The dish is quite rich and fat with the bacon, cream and paste that weigh us down a little, so we will have to find a wine that will cut this fat and allow to balance the flavours as well as the sensation in the mouth. A wine with too much body, too fat and alcoholic will not be a good omen. We will then aim for a rather lively, fruity but not too heavy wine. A wine that is too simple and unobtrusive should not be overly effaced either.

Alsatian vineyard or...

Why don't we stay in the area to find our happiness. With a dish like the quiche lorraine, a Pinot Noir from Alsace may be just right. They will not be too powerful and will bring the necessary fruit as well as a little lightness to the dish! If you want other regions, go to the Beaujolais with light, fruity red wines that match the dish, or even the Loire with Bourgueil! While waiting to buy a bottle, beer and quiche can also be a good match.

Small tour in Lorraine

Be happy, I pass on to you the eternal pun "I am not a quiche"! Welcome to Lorraine, birthplace of the famous quiche lorraine. So what is this dish from the east that is so appreciated? The quiche lorraine is a savoury tart, prepared with egg, cream, bacon, cheese and a paste. It is important to know that historically the quiche lorraine did not really have the same presentation: much thinner, much less garnished, it was presented as a very simple dish, made from leftover bread dough. Presented thus in the form of a very fine cake it was often tasted with beer, very consumed in Lorraine. The quiche was a very rural dish which developed in the big cities of the Region, especially among the new bourgeoisie, as well as by a phenomenon of "rural exodus" in all proportions. It is more consequent today than before due precisely to the quantities. But then the big question is: "what wine do you drink with that?"

Easily order the right bottles directly from the harvesting winegrowers!

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