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Food and wine pairing ideas

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Meal families

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

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Desserts

Raspberry 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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Cheeses

Manchego

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.

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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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Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

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Shellfish and Seafood

Clams

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Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

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Cheeses

Beenleigh Blue

United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.

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Desserts

Apricot marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

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Cooked meats

Andouille sausage

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

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Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

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Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

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Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Mushrooms, Vegetables, Pasta and Rice

Zucchini provençal

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

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Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

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