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Food and wine pairing ideas

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Meal families

Beef

Braised oxtail

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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Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

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Shellfish and Seafood

Scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
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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Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

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Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

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Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Pizza, Quiche, Tart and Pie

Smoked salmon 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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Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

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Cheeses

Laruns

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 5 months minimum.

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Sheep and Goats

Potato crusted saddle of lamb

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

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Sea fish

Hake with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

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Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

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