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Food and wine pairing ideas

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Meal families

Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Sea fish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.

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Main meals

Lamb tajine

Tajine : stew of vegetables, fish or meat.

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Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

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Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Main meals

Hake rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

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Cheeses

Comté vieux

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.

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Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

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Cheeses

La Bouille

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Shellfish and Seafood

Scallop carpaccio with citrus

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

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Sea fish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Cheeses

Dubliner

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.

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