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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Freshwater fish

Pike-perch with sorrel sauce

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

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Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

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Main meals

Chicken tajine

Tajine : stew of vegetables, fish or meat.

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Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

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Game birds

Roast young partridge

Young Partridge : under 8 months old.

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Cold starters

Fish aspic

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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Shellfish and Seafood

Sautéed shrimp

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Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

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Offal and tripe

Tripous

France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

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Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.

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Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

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Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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