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Food and wine pairing ideas

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Meal families

Main meals

Provençal tuna gratin

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Others

Club sandwich

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

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Sea fish

Sea bass tartare

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

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Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

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Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before 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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Pork

Diots with red wine

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

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Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

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