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Food and wine pairing ideas

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Meal families

Freshwater fish

Trout with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Sea fish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Cheeses

Abbaye de Tamié

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.

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Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.

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Sheep and Goats

Mutton navarin

Navarin : stew.

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Sauces

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

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Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

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Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

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Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.

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Beef

Bordeaux style grilled entrecote

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

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Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

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Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

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Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

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Veal

Veal filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

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Sea fish

Tilapia ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Poultry

Guinea fowl salmis

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

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