Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Desserts

Lemon and mascarpone mousse

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

> view pairings

Sea fish

Roasted salmon with beurre blanc sauce

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

> view pairings

Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

> view pairings

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

> view pairings

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

> view pairings

Veal

Braised veal chop

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

> view pairings

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

> view pairings

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

> view pairings

Shellfish and Seafood

Bouzigues oysters

> view pairings

Desserts

Mendiants

Mendiants : chocolate disk garnished with candied fruits and dried fruits (originally almonds, figs, hazelnuts, raisins)

> view pairings

Game birds

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

> view pairings

Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.

> view pairings

Sauces

Bolognese 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.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

> view pairings

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

> view pairings

Pork

Peking knuckle of pork with spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

> view pairings