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Food and wine pairing ideas

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Meal families

Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Sheep and Goats

Leg of lamb and polenta

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Desserts

Pear and chocolate 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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Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

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Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
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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Rabbit

Rabbit gibelotte

Rabbit stew with white wine.

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Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

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Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

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Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

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Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

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Sheep and Goats

Lamb with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

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