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Food and wine pairing ideas

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Meal families

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Cheeses

Dubliner

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.

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Desserts

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Desserts

Banana soufflé

Served hot.

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Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

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Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

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Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

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Cold starters

Zakuski

Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).

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Game birds

Roasted pheasant with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

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Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.

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Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

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Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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