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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Desserts

Apricot bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

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Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

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Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

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Sea fish

Stockfish

Cod salted then air-dried.

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Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

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Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

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Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

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