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Food and wine pairing ideas

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Meal families

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Cheeses

Tilsiter Switzerland

Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.

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Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

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Pizza, Quiche, Tart and Pie

Provençal tomato tart

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Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

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Mushrooms, Vegetables, Pasta and Rice

Eggplant tian

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Shellfish and Seafood

Abalone

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Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.

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Desserts

Pineapple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Desserts

Tiramisu

Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).

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Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

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Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

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