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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Pork

Braised pork chop

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

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Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 24 months.

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Sauces

Sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

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Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Poultry

Galette with ham and cheese

Galette : savory crepe.

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Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

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Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

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Desserts

Twelfth night cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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