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Food and wine pairing ideas

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Meal families

Appetizers and Amuse-bouches

Crab cake

United States.
Choped crabmeat fritter.

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Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

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Poultry

Chicken supreme with chanterelles

Poultry supreme : all the white meat from the breast and wings of poultry.

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Appetizers and Amuse-bouches

Savory petits fours

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Main courses

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Veal

Wiener Schnitzel with anchovies and capers

Originally the wiener schnitzel contained anchovies and capers.

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Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

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Seafish

Pan-fried sea bass pavé

Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.

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Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Cured Meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

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Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

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Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

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Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

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Cold starters

Kipper pâté

Served cold.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Main courses

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

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