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Food and wine pairing ideas

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Meal families

Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

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Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

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Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

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Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

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Cold starters

Vegetable aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Desserts

Mango bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

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Sheep and Goats

Herb roasted leg of lamb

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

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Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

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Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

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