Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

> view pairings

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

> view pairings

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

> view pairings

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

> view pairings

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

> view pairings

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

> view pairings

Poultry

Duck foie gras with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

> view pairings

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

> view pairings

Desserts

Peach 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.

> view pairings

Shellfish and Seafood

Bay scallops with braised endive

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

> view pairings

Cheeses

Smoked Gouda

Netherlands.
Smoked, pressed and uncooked cheese made from whole cow's milk.

> view pairings

Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

> view pairings

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

> view pairings

Cheeses

Fribourg

Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

> view pairings

Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

> view pairings

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

> view pairings

Desserts

Basque cake with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

> view pairings

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

> view pairings