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Food and wine pairing ideas

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Meal families

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

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Warm starters

Quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

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Sea fish

Salmon 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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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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Game birds

Young partridge with lingonberries

Young Partridge : under 8 months old.

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Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Game birds

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Ice cream and sorbets

Banana split

Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.

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Desserts

Blackberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Desserts

Apple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Cold starters

Pike-perch terrine

Served cold.

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Main meals

Chicken raviole and consommé with black truffle

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Desserts

Chocolate and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Main meals

Oxtail daube with red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

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Shellfish and Seafood

Provençal-style octopus

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

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