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Food and wine pairing ideas

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Meal families

Warm starters

Spinach and ricotta tart

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.

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Veal

Provençal veal paupiettes

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sauces

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

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Cold starters

Prawn carpaccio

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

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Poultry

Braised duck

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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Appetizers

Socca

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

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Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

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Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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Pizza, Quiche, Tart and Pie

White asparagus tart

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Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

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Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

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Beef

Pastrami

Smoked salted beef, sliced thinly.

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Game animals

Marinated venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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