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Food and wine pairing ideas

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Meal families

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Pork

American pork ribs

American : BBQ sauce with paprika.

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Pizza, Quiche, Tart and Pie

Vegetables quiche

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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Sea fish

Turbot soufflé with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

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Cheeses

Crumbly Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.

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Desserts

Vanilla mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

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Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

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Freshwater fish

Blanquette of zander

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

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