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Food and wine pairing ideas

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Meal families

Sheep and Goats

Bordeaux style lamb

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

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Desserts

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

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Consommé and Soup

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

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Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

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Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

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Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

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Pork

American pork ribs

American : BBQ sauce with paprika.

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Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Pizza, Quiche, Tart and Pie

Leek tart

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