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Food and wine pairing ideas

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Meal families

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

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Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

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Beef

Grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Rabbit

Braised rabbit

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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Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

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Beef

Bordeaux style entrecote with porcini mushrooms

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

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Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Cold starters

Langoustines with mayonnaise

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

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Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

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Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

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Sea fish

Hake with beurre blanc sauce

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

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Cheeses

Chällerhocker

Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.

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