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Food and wine pairing ideas

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Meal families

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

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Desserts and Sweet Courses

Strawberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Sheep and Goats

Leg of lamb with sweet spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Main courses

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

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Desserts and Sweet Courses

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

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Feathered game

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

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Shellfish and Seafood

Bay scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

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Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

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Pork

Jambonneau confit

Jambonneau : small ham or boneless shank.

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Cured Meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

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Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

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Seafish

Sea bass with beurre blanc sauce

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

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