Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

> view pairings

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

> view pairings

Ice cream and sorbets

Tutti-frutti ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.

> view pairings

Sea fish

Salmon tartare with herb vinaigrette

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

> view pairings

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

> view pairings

Desserts

Strawberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

> view pairings

Shellfish and Seafood

Whelks with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

> view pairings

Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

> view pairings

Cheeses

Hopelessly Bleu

United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.

> view pairings

Poultry

Duck a l’orange

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

> view pairings

Veal

Veal chop with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

> view pairings

Pizza, Quiche, Tart and Pie

Fresh goat cheese quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

> view pairings

Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

> view pairings