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Food and wine pairing ideas

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Meal families

Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Desserts

Pineapple vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Sauces

Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

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Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

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Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

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Cheeses

Cave aged marisa

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.

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Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

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Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with beer.

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Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

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Sea fish

Sole with beurre blanc sauce

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

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Poultry

Roasted duck with bordelaise sauce

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

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Sea fish

Haddock tartare

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

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