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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

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Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.

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Poultry

Salmi of duckling

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

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Cheeses

Boerenkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.

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Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

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Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

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Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

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Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.

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Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

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Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

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Cheeses

Savaron

France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.

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Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

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Mushrooms, Vegetables, Pasta and Rice

White truffle

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

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