Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

> view pairings

Cheeses

Chaource

France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

> view pairings

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

> view pairings

Desserts

Praline macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

> view pairings

Cold starters

Vitello tonnato

Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.

> view pairings

Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

> view pairings

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

> view pairings

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

> view pairings

Shellfish and Seafood

Scallop carpaccio with black truffle oil

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

> view pairings

Sea fish

Smoked salmon pancake

Galette : savory crepe.

> view pairings

Game birds

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

> view pairings

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.

> view pairings