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Food and wine pairing ideas

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Meal families

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

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Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

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Veal

Braised veal tendron

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

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Others

Yakitori

Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.

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Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

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Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

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Game birds

Grilled quail with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Poultry

Supreme of fattened chicken

Poultry supreme : all the white meat from the breast and wings of poultry.

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Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Sea fish

Pavé of salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Fromage de Herve

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

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