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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Sauces

Piquante sauce

Piquante sauce : white wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).

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Poultry

Duck a l’orange and celery purée

A l'orange: sauce with orange juice, duck liver and orange liqueur.

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Veal

Spring sautéed veal

Spring vegetables : vegetables harvested before reaching full maturity.

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Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.

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Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Cheeses

Quicke’s traditional cheddar

United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind coated with lard and wrapped in muslin cloth.
Ripening : 12 months.

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Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 4 weeks.

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Desserts

Chocolate cake and cofee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

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Desserts

Mendiant

France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.

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Desserts

Zimtsterne

France. Alsace.
Soft almond biscuit.

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Cheeses

Valençay

France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.

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Sea fish

Golden sea bream with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Sea fish

Halibut fillets with white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

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