Food and wine pairing ideas
Poultry
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Cheeses
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
Cheeses
France. Normandy.
Semi-hard pasteurized cow's milk cheese.
Cold starters
Eastern Mediterranean.
Small dishes (ten to a hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or a family meal to accompany alcoholic beverages.
Freshwater fish
Trout accompanied by smoked bacon and seasoned with persillade.
> view pairingsSheep and Goats
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
> view pairingsDesserts
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSalads
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsSheep and Goats
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Shellfish and Seafood
Steam or stew : Steaming in a container closed by a lid.
> view pairingsShellfish and Seafood
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Freshwater fish
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairings