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Food and wine pairing ideas

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Meal families

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cold starters

Salmon tataki

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

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.

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Cheeses

Taupinière du Poitou

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

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Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

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Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.

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Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

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Cheeses

Le bleu 1924

France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.

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Desserts

Cherry scones

United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.

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Sheep and Goats

Roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Desserts

Fruit zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

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Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Beef

Beef miroton

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

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Shellfish and Seafood

Marinated scallops with lime

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

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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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Cooked meats

Pheasant pâté

Served cold or at room temperature.

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Desserts

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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Rabbit

Young rabbit with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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