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Food and wine pairing ideas

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Meal families

Others

Lamb and chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

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Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.

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Poultry

Chicken supreme with black truffle

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

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Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Poultry

Provençal pigeon

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.

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Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Cheeses

Cremont

United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.

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Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

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Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

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Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.

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Sea fish

Grilled sea bass with fennel and beurre blanc sauce

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

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Cheeses

Brie de Melun

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

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