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Food and wine pairing ideas

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Meal families

Rabbit

Rabbit with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

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Shellfish and Seafood

Oysters a l’americaine

Oysters dipped in batter, then in breadcrumbs and fried in lard.
Served hot.

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Consommé and Soup

Meatball soup

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Offal and tripe

Roasted veal kidneys with horseradish sauce

Horseradish sauce: velouté with grated horseradish.

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Sea fish

Sole fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Sea fish

Turbot with orange sauce

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

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Game birds

Pheasant with Perigueux sauce

Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.

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Sauces

Matelote sauce

Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.

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Desserts

Cherry pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).

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