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Food and wine pairing ideas

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Meal families

Sheep and Goats

Beef irish stew

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

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Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.

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Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

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Sheep and Goats

Saddle of lamb with red wine sauce

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Offal and tripe

Merguez frites

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

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Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

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Appetizers

Crab cake

United States.
Choped crabmeat fritter.

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Desserts

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

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Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

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Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Desserts

Dark chocolate fondant cake

Dark chocolate : with more than 70% cocoa.

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Sea fish

Tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

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Game birds

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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