Sauced dishes

THE dishes with sauce have this power comforting And unifierThey simmer, develop, and become more complex as the hours pass. The challenge, for the beverage which accompanies them, is to live up to this wealth while maintaining some outfit, of the freshness, of the drinkabilityA saucy dish calls for... respondingNot aggression. And that's just as well: the non-alcoholic drinks know how to communicate with the power while finesse.

Let's take the classics From French cuisine: a veal blanquette, with its cream, mushrooms, and tenderness. Here, a dealcoholized chardonnay well structured or a blonde beer round are natural choices. If the dish is more lemony, you can even go for a floral kombucha or a mocktail made with apple, lemon and thyme infusion.

For a dish in brown sauce, such as beef bourguignon or beer-braised pork, a dealcoholized red wine kind merlot Or cabernet will do wonders. moderate tannins and the fruit aromas ripe or light leather will support the texture of the dish without crushing it. One non-alcoholic amber beer With notes of caramel and roasted cereals, it will also be a very nice pairing.

THE curryWith its spicy warmth, it calls for a drink capable of enveloping and soothing while awakening the palate. alcohol-free tonic with citrus and mild spices, a kombucha with ginger or a cold infusion Lemongrass can work wonders. For dishes orientals like the tagine, play the chord on the roundness : mocktail with a date, orange blossom infusion, dealcoholized wine slightly fruity.

Sauces made with tomato, like a Provençal stew or an osso buco, love the soft redsEven without alcohol. One Pinot Noir 0.0% or a alcohol-free Grenache It will complement the vibrancy of the tomato and the texture of braised meats. For a more vegetablethink of a craft beer with herbal notes or a beetroot juice record.

Finally, for the dishes in exotic sauce (coconut milk, peanut, tamarind), audacity is permitted: one shrub exotic fruit house, a galangal infusion or a mocktail green mango-based products can create surprising agreements And harmoniousThe key: always think in terms of... complementarity textures and fragrances.

At Gueule de Joie, we believe that the dishes with sauce deserve just as much attention in the glass than in the pan. OUR alcohol-free cellar offers bottles capable of competing with the best traditional blends Rich, balanced, expressive, but without a hint of nuance. Because moderate does not mean simplify, but reinvent.

At the table, the sauce makes the connection. And in the glass, the alcohol-free takes over, with all the relief that it is necessary.