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Food and wine pairing ideas

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Meal families

Game animals

Bordeaux style wild boar

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

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Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

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Desserts

Fruit zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Desserts

Almond miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

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Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

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Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

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Cheeses

Great hill blue

United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.

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Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

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Desserts

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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