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Food and wine pairing ideas

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Meal families

Cheeses

Nakládaný hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.

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Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Consommés, Broths and Soups

Goulash

Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.

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Hot Starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

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Main courses

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

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Desserts and Sweet Courses

Frozen raspberry soufflé

Served hot.

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Desserts and Sweet Courses

Stuffed crepe

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Mushrooms, Vegetables, Pasta and Rice

Penne with pesto

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Cheeses

Serra da Estrela curado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.

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Seafish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

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Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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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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