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Food and wine pairing ideas

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Meal families

Desserts

Fruit zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Sheep and Goats

Spit roasted kid goat with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

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Sheep and Goats

Grilled saddle of lamb

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

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Desserts

Strawberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.

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Pizza, Quiche, Tart and Pie

Pie Munster

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Offal and tripe

Braised veal sweetbreads with endive fondue

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Sea fish

Hake with beurre blanc sauce

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

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Desserts

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

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Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.Pressed and cooked cheese made from cow's milk.

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Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

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Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

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