Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

> view pairings

Salads

Crudite salad

Do not serve fine wine.

> view pairings

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

> view pairings

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

> view pairings

Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

> view pairings

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

> view pairings

Sheep and Goats

Blanquette of lamb with fresh mint

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.

> view pairings

Rabbit

Rabbit in mustard sauce

Mustard sauce : hollandaise sauce with mustard.

> view pairings

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

> view pairings

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

> view pairings

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

> view pairings

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

> view pairings

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

> view pairings

Main meals

Fish tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view pairings

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

> view pairings

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

> view pairings