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Food and wine pairing ideas

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Meal families

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

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Sheep and Goats

Braised saddle of lamb

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

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.

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Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Desserts

Pineapple and coconut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Cold starters

Monkfish pâté

Served cold.

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Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

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Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Desserts

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.

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Cheeses

Serra da Estrela amanteigado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.

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Salads

Piedmontese salad

France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

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