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Food and wine pairing ideas

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Meal families

Main meals

Pot roast

United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

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Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

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Sheep and Goats

Roast Sisteron lamb

Young lamb (70 to 150 days).

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Main meals

Crab rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

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Desserts

Diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.

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Sea fish

Haddock tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

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Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

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Sea fish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.

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Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

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