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Food and wine pairing ideas

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Meal families

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.

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Shellfish and Seafood

Cockles mariniere

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Cold starters

Porcini carpaccio

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

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Beef

Beef miroton

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

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Game animals

Saddle of hare with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Sauces

Crayfish butter

Butter mixed with finely chopped crayfish meat and often seasoned.

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Cooked meats

Andouillette with shallots

Andouillette cooked with dry white wine, butter, and shallots.
Served hot.

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Cheeses

Le Trou du Cru

France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.

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Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

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Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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