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Food and wine pairing ideas

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Meal families

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

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Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

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Desserts

Chocolate marquise with caramel sauce

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

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Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

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Pizza, Quiche, Tart and Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

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Offal and tripe

Provençal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Sheep and Goats

Roasted shoulder of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Cheeses

Cheddar

United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.

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Sea fish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Italy. Lazio.
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Cooked meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

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Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Cheeses

Oka ashed

Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

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Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

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Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

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