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Food and wine pairing ideas

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Meal families

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

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Shellfish and Seafood

Shrimp skewers

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Pork

Pork filet mignon with Maroilles sauce

Sauce made with Maroilles cheese and white wine.

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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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Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

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Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).

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Sea fish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

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Sheep and Goats

Knuckle of lamb with olives

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Sea fish

Marinated anchovies

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

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Poultry

Squab with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Shellfish and Seafood

Marinated bay scallops in lemon

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

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Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

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Desserts

Peach miror glaze cake

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

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