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Food and wine pairing ideas

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Meal families

Main courses

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

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Poultry

Chicken with cream sauce and button mushrooms

Cream sauce : béchamel sauce with cream.

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Pizza, Quiche, Tart, Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

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Cheeses

Tarentaise reserve cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.

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Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.

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Seafish

Sea bass and smoked salmon tartare

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

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Desserts and Sweet Courses

Chocolate soufflé

Served hot.

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Poultry

Goose with chestnut

Roast goose with chestnut filling.

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Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

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Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

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Desserts and Sweet Courses

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

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Freshwater fish

Pike-perch roast with beurre blanc sauce

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

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Desserts and Sweet Courses

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

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Freshwater fish

Trout tartare

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

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