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Food and wine pairing ideas

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Meal families

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

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Pizza, Quiche, Tart and Pie

Pepperoni pizza

United States.
Pizza made with basil, mozzarella, tomato, olive oil, and pepperoni (a sausage made from a mixture of beef and pork, sometimes turkey, with paprika or another chili pepper).

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Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Sheep and Goats

Mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

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Sheep and Goats

Milk-fed lamb with wild mushrooms

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cooked meats

Duck terrine

Served cold or at room temperature.

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Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

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Mushrooms, Vegetables, Pasta and Rice

Polenta

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Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

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Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

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Shellfish and Seafood

Grilled crab

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Poultry

Squab salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Pizza, Quiche, Tart and Pie

Mushroom pie

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Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

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