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Food and wine pairing ideas

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Meal families

Desserts

Praline macarons

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

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Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

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Pizza, Quiche, Tart and Pie

Pizza marinara

Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

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Desserts

Lemon miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Appetizers

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Consommé and Soup

Lobster gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

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Desserts

Vatrushka with vanilla

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

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Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

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Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

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Sea fish

Salmon in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Braised pigeon

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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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.

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Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

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Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

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