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Food and wine pairing ideas

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Meal families

Poultry

Pigeon and mallard salmis

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

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Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Pork

Pork crépinettes

Minced pork wrapped in caul fat.

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Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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Desserts

Strawberry egg custard

Boiled milk poured over beaten eggs and baked in the oven.

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Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

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Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

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Cheeses

Vendôme cendré

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

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Shellfish and Seafood

Flat oysters

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Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

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Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

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Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

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