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Food and wine pairing ideas

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Meal families

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

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Desserts

Chocolate dome cake

Dark chocolate dome filled with chocolate mousse.

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Freshwater fish

Pike quenelles with white wine sauce

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

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Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

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Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Sea fish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Beef

Beef tongue with sauce ravigote

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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Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

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Beef

Roasted rib steak

Rib steak : rib of beef with bone attached.

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Poultry

Roasted duckling with peaches

Duckling : young duck.

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Desserts

Savarin with rum

Savarin : kind of rum baba without raisins.

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Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

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Sheep and Goats

Lamb fricassee with herbs

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

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Veal

Provençal veal chop

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

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