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Food and wine pairing ideas

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Meal families

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

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Game birds

Roast young partridge with lingonberries

Young Partridge : under 8 months old.

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Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.

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Shellfish and Seafood

Langoustines with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

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Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

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Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

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Main meals

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

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Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

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Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

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Pizza, Quiche, Tart and Pie

Goat cheese and bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

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Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

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Poultry

Geline with chanterelle

Geline : chicken from Touraine.

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Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.

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