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Food and wine pairing ideas

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Meal families

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

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Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Desserts

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts

Honey soufflé

Served hot.

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Shellfish and Seafood

Langoustines with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

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Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

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Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

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Cheeses

Bergamino di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed Saint George’s mushrooms

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