Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Desserts and Sweet Courses

Doughnuts

> view all pairings

Beef

Grilled steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

> view all pairings

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

> view all pairings

Pizza, Quiche, Tart, Pie

Vegetables quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

> view all pairings

Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

> view all pairings

Feathered game

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

> view all pairings

Eggs

Cloud eggs

Beaten egg white with egg yolk and grated cheese.

> view all pairings

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

> view all pairings

Desserts and Sweet Courses

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

> view all pairings

Desserts and Sweet Courses

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

> view all pairings

Pizza, Quiche, Tart, Pie

Pizza quattro formaggi

Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.

> view all pairings

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

> view all pairings

Poultry

Bordeaux style duck confit

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

> view all pairings

Desserts and Sweet Courses

Apple cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.

> view all pairings