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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Shrimp raviole with langoustine

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…

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Sheep and Goats

Braised leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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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Veal

Fricandeau of veal

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

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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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Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

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Pizza, Quiche, Tart and Pie

Goat cheese and bacon quiche

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

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Sea fish

Sea bream with meunière sauce

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

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Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

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Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

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Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.

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Poultry

Chicken in curry sauce

Curry sauce : velouté curry and cream.

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Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

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