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Food and wine pairing ideas

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Meal families

Sea fish

Sea bass with herbes de Provence in a beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

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Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

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Cold starters

Fish loaf with green sauce

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

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Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

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Cooked meats

Prisuttu

Aged for 12 to 18 months.

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Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

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Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

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Poultry

Braised duck

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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Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

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Ice cream and sorbets

Honey ice cream

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Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

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