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Food and wine pairing ideas

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Meal families

Cheeses

Grand Chimay

Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

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Sea fish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

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Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

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Cold starters

Chicken meatloaf stuffed with crayfish

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

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Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

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Cheeses

Dirt lover

United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.

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Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Sea fish

Grilled sea bass with anise and braised fennel

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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