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Food and wine pairing ideas

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Meal families

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

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Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

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Cheeses

Schlossberger

Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.

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Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette

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Beef

Pastrami

Smoked salted beef, sliced thinly.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Sea fish

Roasted salmon with beurre blanc sauce

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

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Sea fish

Grilled herrings with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

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Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

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Desserts

Neigeux with strawberry

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

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Cooked meats

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

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Cheeses

Ewephoria

Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.

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