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Food and wine pairing ideas

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Meal families

Desserts

Pineapple zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Cooked meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

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Sea fish

Tuna fricassee

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

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Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

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Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

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Desserts

Bananas Foster

Flambéed bananas with vanilla ice cream and a sauce made of butter, brown sugar, cinnamon, dark rum, and banana liqueur.

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Pizza, Quiche, Tart and Pie

Fougasse with Gruyère and bacon

Shortcrust filling with eggs and cream mixed with bacon.

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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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Pizza, Quiche, Tart and Pie

Maroilles cheese tart

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Desserts

Pineapple and mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Sea fish

Cod with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Sheep and Goats

Bordeaux style lamb

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

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Shellfish and Seafood

Clams mariniere with thyme

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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Pizza, Quiche, Tart and Pie

Leek tart

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Desserts

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

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Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

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Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

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Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

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