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Food and wine pairing ideas

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Meal families

Freshwater fish

Pike-perch fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Beef

Braised beef cheek with mashed potato

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

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

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Desserts

Caramel bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

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Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

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Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

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Pork

Boudin blanc

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

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Shellfish and Seafood

Cockles and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

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Beef

Beef Stroganov

Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

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Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

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Sheep and Goats

Saddle of lamb with pomegranate

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

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Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

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Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

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Shellfish and Seafood

Shellfish

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Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Pork

Pork ribs with devil’s sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

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