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Food and wine pairing ideas

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Meal families

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

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Sheep and Goats

Saddle of lamb en croûte

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

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Sheep and Goats

Braised shoulder of lamb

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

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Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

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Desserts

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

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Veal

Veal chop with bolognaise sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

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Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

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Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

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Cold starters

Fresh sea urchin

Eaten raw with lemon.

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Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

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Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cooked meats

Duck terrine

Served cold or at room temperature.

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