Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

> view pairings

Cheeses

Aiglon aux herbes

France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.

> view pairings

Sea fish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

> view pairings

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

> view pairings

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

> view pairings

Veal

Tête de veau with 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).

> view pairings

Pork

Grilled pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

> view pairings

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

> view pairings

Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

> view pairings

Pizza, Quiche, Tart and Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

> view pairings

Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

> view pairings

Sea fish

Provençal red sea bream

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

> view pairings

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

> view pairings

Sea fish

Sea bass with orange sauce

Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

> view pairings

Desserts

Peach mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

> view pairings