The best food and wine pairings for a Baeckeoffe

The Baeckeoffe is distinguished by its slow cooking in an earthenware casserole dish, which allows the flavors to blend and intensify. The white wine used in the cooking plays a key role in the dish's flavor, adding a touch of freshness and acidity that counterbalances the richness of the meats and potatoes.

A Riesling d'Alsace is the most classic choice to accompany a Baeckeoffe. With its aromas of citrus, green apple and mineral notes, this wine brings a lively acidity that balances the richness of the meats and potatoes. Riesling also complements the white wine notes used in cooking the dish. An Alsace Pinot Gris, with its aromas of ripe fruit, honey and spices, is also an excellent option. This rounder, more opulent wine pairs well with the rich flavors and texture of Baeckeoffe.

An Alsace Pinot Noir, light and fruity with aromas of cherry, raspberry and undergrowth, may be a good choice for those who prefer red. Its supple tannins and balanced acidity mean it doesn't dominate the dish, while adding a fruity note that goes well with meats and vegetables. A Beaujolais, particularly a Cru such as Morgon or Fleurie, with its red and black fruit aromas and freshness, can also be a pleasant accompaniment to Baeckeoffe, especially if served slightly chilled. Finally, a Loire wine, such as a Saumur-Champigny from Château Yvonne, will be an excellent companion, as for example the cuvée la Folie .