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Food and wine pairing ideas

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Meal families

Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

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Sea fish

Red tuna carpaccio

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

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Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

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Desserts

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

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Cheeses

Boerenkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.

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Game animals

Roasted venison with sauce poivrade

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

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Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

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Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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