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Food and wine pairing ideas

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Meal families

Rabbit

Young rabbit with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

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Cheeses

Tomme de montagne

France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Pressed and uncooked cheese made from cow's milk.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

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Cheeses

Young Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.

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Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

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Desserts

Walnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

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Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Pizza, Quiche, Tart and Pie

Mushroom pizza

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Desserts

Strawberries with mascarpone

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

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Sheep and Goats

Saddle of lamb with sweet garlic and basil

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Sheep and Goats

Roasted leg of lamb with porcini mushrooms

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Cheeses

Frinault bleu

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.

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