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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Pork

Diots with red wine

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Poultry

Fattened chicken with morel sauce

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

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Desserts

Liège waffle

Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams, or fruit.

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Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

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Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

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Sea fish

Tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Game birds

Roasted wood pigeon salmis

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

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Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

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Poultry

Tandoori chicken

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

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Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

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