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Food and wine pairing ideas

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Meal families

Cheeses

Tomme de Trappe Echourgnac affiné au vin de noix

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

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Veal

Veal chop with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

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Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cooked meats

Poultry pâté

Served cold or at room temperature.

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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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Cheeses

Maroilles

France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.

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Cold starters

Monkfish pâté

Served cold.

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Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Poultry

Braised duck with turnips

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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