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Food and wine pairing ideas

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Meal families

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

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Sheep and Goats

Roasted shoulder of lamb with spices

Pair according to the hotness of the spices.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

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Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

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Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

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Beef

Grisons dried beef

Switzerland. Graubünden.
Beef salted with spices and herbs then dried.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

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Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

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Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

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Cheeses

Taupinière du Poitou

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

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Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

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Shellfish and Seafood

Whelks with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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Pizza, Quiche, Tart and Pie

Fennel and salmon tart

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Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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