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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette and fresh cream sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

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Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

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Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

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Desserts

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Freshwater fish

Trout with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

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Desserts

Lemon and mascarpone macarons

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

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Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

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Beef

Beef carpaccio with Parmesan cheese

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

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Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Desserts

Blueberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and blueberry.
Served hot or cold.

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