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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Vegetable tart

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Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

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Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

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Sheep and Goats

Roasted leg of lamb with thyme

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

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Others

Almas caviar

Caviar from Iran.

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Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Offal and tripe

Merguez frites

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

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Sea fish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

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Cold starters

Meatloaf with tomato sauce

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

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Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

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Game animals

Roasted haunch of venison

Haunch : leg.

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Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

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Cooked meats

Woodstock pâté

Served cold or at room temperature.

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Beef

White grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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