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Food and wine pairing ideas

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Meal families

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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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

Apple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Desserts

Gugelhupf

Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

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Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

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Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

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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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Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

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Desserts

Thin apple tart

Thin tart : on puff pastry.

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Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

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Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

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Desserts

Cherry and pistachio crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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