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Food and wine pairing ideas

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Meal families

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.

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Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

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Sea fish

Pan-fried sea bass pavé

Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.

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Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

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Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

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Warm starters

Shellfish raviole

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

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Cheeses

Leonardo

Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.

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Beef

Roast beef with 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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Others

Club sandwich

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

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Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

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Sheep and Goats

Provençal lamb skewers

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

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Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

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