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Food and wine pairing ideas

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Meal families

Poultry

Guinea fowl salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

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Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

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Cold starters

Fresh Sainte-Maure cheese and pistachio terrine

Sainte-Maure : goat cheese.

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Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

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Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

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Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

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Poultry

Geline with black truffle

Geline : chicken from Touraine.

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Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Desserts

Pineapple miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

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Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

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

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Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

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