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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Stuffed peppers

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Desserts and Sweet Courses

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Shellfish and Seafood

Scallop carpaccio with black truffle oil

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

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Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

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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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Seafish

Sea bream tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cured Meats

Trush pâté

Served cold or at room temperature.

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Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

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Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Desserts and Sweet Courses

Hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Pizza, Quiche, Tart, Pie

Green asparagus 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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Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

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Desserts and Sweet Courses

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

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