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Food and wine pairing ideas

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Meal families

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

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Cheeses

L’Ami du Chambertin

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.

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Beef

Braised oxtail

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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Cold starters

Red mullet paté

Served cold.

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Cooked meats

Woodstock pâté

Served cold or at room temperature.

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Cold starters

Crab aspic with herbs

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

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Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

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Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

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Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

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