Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Main meals

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

> view pairings

Desserts

Pineapple charlotte

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

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

> view pairings

Cheeses

Pont-l’Evêque

France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

> view pairings

Sea fish

Herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

> view pairings

Shellfish and Seafood

Spiny lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

> view pairings

Pork

Grilled marinated pork chop

Marinated pork with garlic, oregano, paprika, and salt.

> view pairings

Sea fish

Dieppoise-style marinated herring

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

> view pairings

Beef

Bordeaux style grilled entrecote

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

> view pairings

Pizza, Quiche, Tart and Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

> view pairings

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

> view pairings