Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

> view pairings

Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

> view pairings

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

> view pairings

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

> view pairings

Warm starters

Ravioles with snails

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Prefer a pairing based on the stuffing.

> view pairings

Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.

> view pairings

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

> view pairings

Cheeses

Blarney Castle

Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.

> view pairings

Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

> view pairings

Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

> view pairings

Rabbit

Braised rabbit

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

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

> view pairings

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

> view pairings

Sheep and Goats

Roasted leg of lamb with parsley sauce

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Parsley sauce : parsley, lemon juice and olive oil or butter.

> view pairings

Beef

Grilled hanger steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

> view pairings