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Food and wine pairing ideas

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Meal families

Veal

Braised veal chop

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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Sauces

Curry sauce

Curry sauce : velouté curry and cream.

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Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

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Freshwater fish

Bordeaux style sturgeon

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

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Desserts

Almond tuiles

Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.

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Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

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Shellfish and Seafood

Bay scallop fricassee

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

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Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Veal

Provençal veal chop

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

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Pizza, Quiche, Tart and Pie

Neapolitan pizza

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

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