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Food and wine pairing ideas

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Meal families

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

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Beef

Pastrami

Smoked salted beef, sliced thinly.

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Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

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Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Shellfish and Seafood

Boiled shrimp

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Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushromm risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

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