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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.

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Pork

Tonkatsu

Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.

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Cheeses

Old Gouda

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.

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Poultry

Supreme of fattened chicken

Poultry supreme : all the white meat from the breast and wings of poultry.

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Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

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Desserts

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

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Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

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Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

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Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

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Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

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Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cheeses

Idyll gris

United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.

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