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Food and wine pairing ideas

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Meal families

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

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Pizza, Quiche, Tart and Pie

Mushroom 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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Desserts

Raspberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Sheep and Goats

Milk-fed lamb with potato gratin and morels

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

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Cold starters

Seafood with mayonnaise

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

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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

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Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

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Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

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Consommé and Soup

Mussel soup

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