Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cured Meats

Duck terrine

Served cold or at room temperature.

> view all pairings

Desserts and Sweet Courses

Cinnamon brownie

> view all pairings

Poultry

Duck a l’orange with mashed potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

> view all pairings

Desserts and Sweet Courses

Apple crumble with spices

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

> view all pairings

Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

> view all pairings

Pork

Diots with crozets

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.

> view all pairings

Main courses

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

> view all pairings

Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Mashed flageolet beans

> view all pairings

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

> view all pairings

Cheeses

Fribourg

Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

> view all pairings

Sheep and Goats

Saddle of lamb with rosemary

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

> view all pairings