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Food and wine pairing ideas

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Meal families

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

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Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

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Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

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Warm starters

Cheese soufflé

Served hot.

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Desserts

Pineapple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Cheeses

Dubliner vintage

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.

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Cheeses

Hidden Falls

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.

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Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

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Freshwater fish

Trout with beurre blanc sauce

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

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Poultry

Chicken fricassee with cream sauce

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

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Shellfish and Seafood

Grilled scallops

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Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

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Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Freshwater fish

Pike and leek purée with beurre blanc sauce

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

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Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

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