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Food and wine pairing ideas

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Meal families

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

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Pizza, Quiche, Tart and Pie

Seafood 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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Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

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Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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Poultry

Bordeaux style duck confit

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

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Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

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Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Sautéed bay scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

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Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

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Veal

Roasted provençal rack of veal

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

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Mushrooms, Vegetables, Pasta and Rice

Fennel

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Cheeses

Selles-sur-Cher

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.

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