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Food and wine pairing ideas

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Meal families

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

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Main meals

Nigirizushi

Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.

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Desserts

Rhubarb sablé

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

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Game birds

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

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Mushrooms, Vegetables, Pasta and Rice

Clam risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Cheeses

Laruns

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 5 months minimum.

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Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

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Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

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Pizza, Quiche, Tart and Pie

Goat cheese tart

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Veal

Wiener Schnitzel with anchovies and capers

Originally the wiener schnitzel contained anchovies and capers.

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Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

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Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

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