Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

> view pairings

Cheeses

Citeaux

France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.
Pressed and uncooked cheese made from cow's milk.

> view pairings

Cheeses

Saint-Honoré

Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

> view pairings

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

> view pairings

Game birds

Pheasant salmis

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

> view pairings

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

> view pairings

Main meals

Chinese hot pot

Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…

> view pairings

Veal

Veal tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view pairings

Cheeses

Aisy cendré

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.

> view pairings

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

> view pairings