Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

> view all pairings

Cheeses

Cheddar

United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.

> view all pairings

Desserts and Sweet Courses

Chocolate eclair

> view all pairings

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

> view all pairings

Rabbit

Rabbit with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

> view all pairings

Seafish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

> view all pairings

Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

> view all pairings

Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

> view all pairings

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

> view all pairings

Seafish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

> view all pairings

Seafish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

> view all pairings

Hot Starters

Soufflé

Served hot.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

> view all pairings