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Food and wine pairing ideas

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Meal families

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

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Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

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Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

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Cooked meats

Pheasant pâté

Served cold or at room temperature.

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Cold starters

Shrimp carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Sea fish

Salmon soufflé

Served hot.

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Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

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Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

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Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

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Cooked meats

Hare pâté

Served cold or at room temperature.

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Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

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Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

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Sea fish

Sea bream tartare with citrus

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

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Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

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Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

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