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Food and wine pairing ideas

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Meal families

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

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Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

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Cheeses

Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

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Desserts

Pear and amandine tart

Amandine : cover with almonds.

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Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

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Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

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Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

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Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

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Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

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Mushrooms, Vegetables, Pasta and Rice

Tomato

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Beef

Beef miroton

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

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