Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

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

> view pairings

Desserts

Chocolate dome cake

Dark chocolate dome filled with chocolate mousse.

> view pairings

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

> view pairings

Ice cream and sorbets

Cherry sorbet

> view pairings

Desserts

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.

> view pairings

Cheeses

Holey cow

United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.

> view pairings

Rabbit

Braised rabbit

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

> 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

Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

> view pairings

Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

> view pairings

Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

> view pairings

Others

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

> view pairings

Shellfish and Seafood

Scallop carpaccio with black truffle oil

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

> view pairings

Beef

Braised beef cheek

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

> view pairings

Pork

Diots with lentils

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

> view pairings

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

> view pairings