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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Pheasant pie

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Offal and tripe

Braised veal sweetbreads with morels

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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Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

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Beef

Grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sea fish

Braised salmon

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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Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

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Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Pizza, Quiche, Tart and Pie

Tomato quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Main meals

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

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Shellfish and Seafood

Grilled crab

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Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

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Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

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Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

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Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

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Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

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Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

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Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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