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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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Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

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Sheep and Goats

Provençal lamb skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cheeses

Stolwijker kaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.

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Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

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Cheeses

Burrata

Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

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Veal

Wiener Schnitzel with anchovies and capers

Originally the wiener schnitzel contained anchovies and capers.

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Beef

Roast beef with peppercorn sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Artichoke hearts

Pairing possible if little or no vinegar.

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Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

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Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

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Sheep and Goats

Lamb noisette and mushrooms

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Main meals

Vegetable tajine

Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).

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Shellfish and Seafood

Bay scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

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