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Food and wine pairing ideas

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Meal families

Sheep and Goats

Lamb fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

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Desserts

Raspberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Cheeses

Saint-Paulin

Canada. France.
Pressed and uncooked cheese made from cow's milk.

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Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

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Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

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Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

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Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

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Beef

Braised beef cheek with mashed potato

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

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Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Sea fish

Grilled turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

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