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Food and wine pairing ideas

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Meal families

Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

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Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

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Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

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

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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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Cheeses

Le berger basque

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.

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Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Desserts

Pineapple surprise

Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.

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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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Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

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Desserts

Chocolate cake with coffee custard

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

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Sea fish

John Dory with sorrel sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

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Sheep and Goats

Lamb navarin with turnips

Navarin : stew.

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Warm starters

Bouchée à la reine

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).

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