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Food and wine pairing ideas

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Meal families

Desserts

Apricot mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Warm starters

Comté cheese soufflé

Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

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Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

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Cheeses

Limburger

Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.

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Sea fish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Desserts

Hazelnut bavarian cream

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

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Desserts

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

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Cheeses

Tasty Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 24 months.

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Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

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Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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