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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Bay scallop and grapefruit ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Desserts and Sweet Courses

Cinnamon brownie

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Cheeses

La Sentinelle

Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

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Cheeses

Chevrotin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.

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Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.

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Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.Pressed and cooked cheese made from cow's milk.

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Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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Seafish

Kazunoko

Japan.
Salted or dried herring roe.

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Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

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Seafish

Duo of John Dory and turbot with beurre blanc sauce

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

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Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

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