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Food and wine pairing ideas

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Meal families

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

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Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

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Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

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Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

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Sea fish

Grilled tuna steak with beurre blanc sauce

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

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Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

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Sheep and Goats

Potato crusted saddle of lamb

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

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Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.

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Pizza, Quiche, Tart and Pie

Seafood pie

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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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Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

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Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

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Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

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