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Food and wine pairing ideas

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Meal families

Cooked meats

Andouille de Charlieu

France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.

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Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cold starters

Shrimp carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

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Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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Desserts

Basque cake with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

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Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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Poultry

Pullet with sweet spices

Pullet : female chicken less than 22 weeks of age.
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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Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

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Shellfish and Seafood

Langoustine tartare with oysters

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Ice cream and sorbets

Lemon sorbet

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Cheeses

Weisslacker

Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

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Game birds

Roast wood pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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