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Food and wine pairing ideas

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Meal families

Main courses

Royal couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.

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Seafish

Roasted John Dory with beurre blanc sauce

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

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Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Consommés, Broths and Soups

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

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Beef

Grilled beef tournedos with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

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Pork

Pork fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Main courses

Corn dog

Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.

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Cheeses

Limburger

Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.

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Hot Starters

Lobster raviole with black truffle cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Cheeses

Schlossberger alt

Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.

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Cheeses

Cabécou de Livernon

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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