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Food and wine pairing ideas

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Meal and wine pairing

Gin

Sparkling wine

Serve at: 06-10. °C (43-50 °F)

This wine is paired well with 33meals

Meal families

Cheeses

Boulette d’Avesnes

France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.

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Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

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Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cheese from cow's milk with a washed rind.

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Sea fish

Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

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Cheeses

L’Explorateur

France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.

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Sea fish

Lox

Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.

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Cheeses

Maroilles

France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.

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Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : at least 3 weeks.

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Cheeses

Pierre Robert

France. Ile de France. Seine-et-Marne. Tournan-en-Brie.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.

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Main meals

Potjevleesch

French flemish. Meats of chicken, rabbit, pork and veal, set in jelly or fat and served cold with fries and pickled vegetables.

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Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 weeks minimum.

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