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Food and wine pairing ideas

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Meal families

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Sea fish

Sole fillets with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

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Ice cream and sorbets

Apple sorbet

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Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

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Mushrooms, Vegetables, Pasta and Rice

Spinach

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Desserts

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.

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Poultry

Roasted duckling with peaches

Duckling : young duck.

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Sea fish

Trout fillets Gravlax

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Others

Lamb and beef pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

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