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Food and wine pairing ideas

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Meal families

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Sheep and Goats

Lamb navarin

Navarin : stew.

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Salads

Cervelat salad

France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.

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Main meals

Schiffala

France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.

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Shellfish and Seafood

Sautéed shrimp

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Poultry

Greek grilled chicken

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

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Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Rabbit

Young rabbit with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Desserts

Sablé

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

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Sauces

Ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

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Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

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