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Food and wine pairing ideas

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Meal families

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Roasted duckling

Duckling : young duck.

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Shellfish and Seafood

Oysters with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Desserts

Pineapple 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 bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Desserts

Vatrushka with lemon

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

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Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

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Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

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Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

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Poultry

Roasted duckling with cherries

Duckling : young duck.

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Sea fish

Fresh anchovies marinated in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Others

Frog legs provençal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

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Pork

Braised knuckle of pork

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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