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Food and wine pairing ideas

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Meal families

Game birds

Grilled wood pigeon à la goutte de sang with porcini

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

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Sea fish

Salmon soufflé

Served hot.

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Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

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Pizza, Quiche, Tart and Pie

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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Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

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Cheeses

Sapore del piave

Italy. Veneto. Oderzo.
Pressed and cooked cheese made from pasteurized cow’s milk.
Ripening : over 12 months.

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Consommé and Soup

Pork goulash

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Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

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Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

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Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

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Sea fish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Sea fish

Grilled salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

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