Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

> view pairings

Sea fish

Halibut fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

> view pairings

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

> view pairings

Game birds

Young partridge with cabbage

Young Partridge : under 8 months old.

> view pairings

Appetizers

Munster sablé

Served as an appetizer or before dessert.

> view pairings

Shellfish and Seafood

Shellfish

> view pairings

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

> view pairings

Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

> view pairings

Poultry

Guinea fowl with orange

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

> view pairings

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

> view pairings

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

> view pairings

Poultry

Galette with ham and cheese

Galette : savory crepe.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Farci poitevin

France. Nouvelle-Aquitaine. Poitou-Charentes.
Vegetable pâté with bacon, cooked wrapped in cabbage leaves.

> view pairings

Pizza, Quiche, Tart and Pie

Pumpkin flan

> view pairings

Offal and tripe

Lamb’s brain with brown butter

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

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

> view pairings

Freshwater fish

Fish quenelles with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

> view pairings