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Food and wine pairing ideas

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Meal families

Cheeses

Patachouffe

Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.

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Offal and tripe

Tripe

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Shellfish and Seafood

Bay scallop tartare with herbs

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

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Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

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Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Desserts

Coffee and chocolate marquise

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

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

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Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

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