Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

> view pairings

Cheeses

Bergamino di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

> view pairings

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

> view pairings

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.

> view pairings

Sea fish

Cod ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

> view pairings

Desserts

Red berry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

> view pairings

Shellfish and Seafood

Poached scallops

> view pairings

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

> view pairings

Ice cream and sorbets

Pear sorbet

> view pairings

Sea fish

Grilled red mullet with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

> view pairings

Shellfish and Seafood

Boiled shrimp

> view pairings

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

> view pairings

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

> view pairings

Beef

Beef tenderloin with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

> view pairings

Poultry

Blanquette of chicken

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.

> view pairings

Game animals

Bordeaux style wild boar

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

> view pairings