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Food and wine pairing ideas

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Meal families

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

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Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

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Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

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Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

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Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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Cheeses

Vacherin fribourgeois Extra

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.

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Sea fish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Shellfish and Seafood

Scallops skewers

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Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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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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Sheep and Goats

Lamb navarin with turnips

Navarin : stew.

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Sauces

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

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