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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Sea fish

Shad with beurre blanc sauce

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

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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Sauces

Mole turkey

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

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Cooked meats

Trush pâté

Served cold or at room temperature.

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Desserts

Pineapple surprise

Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.

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Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

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Desserts

Apple, walnut and raisin crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Consommé and Soup

Cabbage soup

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Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

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Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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