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Food and wine pairing ideas

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Meal families

Sea fish

Grilled sea bream a l’unilateral with spices

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

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Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

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Sheep and Goats

Roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

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Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

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Freshwater fish

Stuffed trout

Prefer a pairing based on the stuffing.

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Poultry

Grilled duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Shellfish and Seafood

Shrimp tempura

Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

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Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

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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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Sheep and Goats

Roasted shoulder of lamb with spices

Pair according to the hotness of the spices.

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