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Food and wine pairing ideas

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Meal families

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

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Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

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Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

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Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

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Cooked meats

Rabbit pâté

Served cold or at room temperature.

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Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

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Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

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Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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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Desserts

Pear and amandine tart

Amandine : cover with almonds.

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Freshwater fish

Pike-perch fillets with sorrel sauce

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

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Beef

Bordeaux style entrecote with porcini mushrooms

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

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