Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

> view pairings

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

> view pairings

Cheeses

Cabécou de Livernon

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

> view pairings

Poultry

Pigeon salmis

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

> view pairings

Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

> view pairings

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

> view pairings

Sauces

Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

> view pairings

Pizza, Quiche, Tart and Pie

Roquefort croustade

> view pairings

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

> view pairings

Pizza, Quiche, Tart and Pie

Scallop tart

> view pairings

Veal

Roasted provençal rack of veal

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

> view pairings

Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

> view pairings

Sauces

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.

> view pairings