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Food and wine pairing ideas

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Meal families

Appetizers

Fish tartare with lemon and herbs bites

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cold starters

Kipper pâté

Served cold.

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Sheep and Goats

Shoulder of lamb in 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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Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

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Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

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Cooked meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

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Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Cheeses

Weisslacker

Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

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Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

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Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

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Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Eggs

Scotch eggs

United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.

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Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

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Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

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Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

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Game birds

Stuffed quail

Prefer a pairing based on the stuffing.

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Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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