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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.

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Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Freshwater fish

Artic char with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Cooked meats

Andouillette with shallots

Andouillette cooked with dry white wine, butter, and shallots.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Seafood lasagna

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Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

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Others

Snail cassolette

Cassolette : individual container for presenting a dish.

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Mushrooms, Vegetables, Pasta and Rice

Provençal-style tomatoes

Parsleyed tomatoes with garlic, onions, and breadcrumbs.

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Desserts

Raspberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Main meals

Oxtail daube with red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Veal

Braised calf’s head

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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