Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Le Gruyère alpage réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

> view all pairings

Pizza, Quiche, Tart, Pie

Fresh goat cheese quiche

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

> view all pairings

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

> view all pairings

Veal

Wiener Schnitzel with anchovies and capers

Originally the wiener schnitzel contained anchovies and capers.

> view all pairings

Shellfish and Seafood

Roasted spiny lobster with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

> view all pairings

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.

> view all pairings

Seafish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

> view all pairings

Shellfish and Seafood

Seafood carpaccio

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

> view all pairings

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

> view all pairings

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.

> view all pairings

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

> view all pairings

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

> view all pairings