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Food and wine pairing ideas

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Meal families

Beef

Lucullus tongue

Mille-feuille with slices of smoked beef tongue and duck foie gras.

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Offal and tripe

Lamb sweetbread with morel cream

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

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Sauces

Brown sauce

Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.

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Shellfish and Seafood

Poached scallops

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Pizza, Quiche, Tart and Pie

Asparagus tart

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Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 9 to 12 weeks.

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Beef

Bœuf à la mode en gelee

A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

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Cheeses

Tomme de Trappe Echourgnac affiné au vin de noix

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.

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Pork

Braised pork shoulder

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Poultry

Guinea fowl with cream

Cream sauce : béchamel sauce with cream.

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Cheeses

Arpéa de brebis

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with washed rind.
Ripening : 4 to 8 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

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