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Food and wine pairing ideas

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Meal families

Offal and tripe

Calf’s liver with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Desserts

Rhubarb 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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Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

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Cold starters

Crab aspic with herbs

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Cheeses

Estrella La Peral

Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.

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Desserts

Pineapple bavarian cream

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

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Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

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Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Pizza, Quiche, Tart and Pie

Tomato quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

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Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

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