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Food and wine pairing ideas

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Meal families

Main meals

Potjevleesch

France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

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Salads

Piedmontese salad

France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

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Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

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Poultry

Duck aiguillette with white grapes

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

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Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

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Desserts

Dark chocolate dessert

Dark chocolate : with more than 70% cocoa.

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Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Ice cream and sorbets

Tutti-frutti ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.

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Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

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Desserts

Mirabelle plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cold starters

Sardine paté

Served cold.

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Others

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Cheeses

Young Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.

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Freshwater fish

Trout with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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