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Food and wine pairing ideas

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Meal families

Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

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Poultry

Blanquette of chicken

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

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Poultry

Turkey supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

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Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

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Desserts

Faisselle with smoked salmon

Cottage cheese with smoked salmon.

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Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

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Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

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Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

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Sheep and Goats

Lamb navarin with spices

Navarin : stew.

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Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

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Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

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Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms with taramasalata

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

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Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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