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Food and wine pairing ideas

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Meal families

Others

BLT sandwich

Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.

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Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Desserts

Walnut 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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Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

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Cheeses

Fuzzy wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.

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Cheeses

Le Gruyère réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.

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Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

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Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

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Game birds

Young partridge with fondant potatoes

Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.

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Freshwater fish

Pike-perch a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Sea fish

Salmon carpaccio

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

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Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

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Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

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