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Food and wine pairing ideas

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Meal families

Cheeses

Acapella

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

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Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

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Pizza, Quiche, Tart and Pie

Rabbit pie

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Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.

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Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

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Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

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Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Desserts

Caramel mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Cheeses

Pavé du Nord jeune

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

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