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Food and wine pairing ideas

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Meal families

Hot Starters

Spanakopita

Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.

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Poultry

Duckling with turnips

Duckling : young duck.

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Poultry

Pigeon salmis

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

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Cured Meats

Prisuttu

Aged for 12 to 18 months.

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Salads

Piedmontese salad

France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

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Sheep and Goats

Leg of lamb and polenta

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Seafish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

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Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

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Cured Meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Cheeses

Taleggio

Italy. Lombardy.
Soft-ripened cheese made from raw cow's milk cheese with a pink-orange colored washed-rind.
Ripening : 25 to 40 days.

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Miscellaneous

Barbecue

A meal, usually outdoors, where food is cooked on a grill or a spit.

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Cold starters

Smoked salmon aspic with Champagne

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Freshwater fish

Roasted pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

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