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Food and wine pairing ideas

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Meal families

Desserts

Apple cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.

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Sea fish

Red tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cheeses

Grana Padano Riserva

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.

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Cooked meats

Wild boar pâté

Served cold or at room temperature.

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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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Warm starters

White truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Cold starters

Smoked salmon aspic with Champagne

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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Sea fish

Golden sea bream with beurre blanc sauce

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

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Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

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Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

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Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

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Shellfish and Seafood

Shellfish

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Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

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Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

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Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

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