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Food and wine pairing ideas

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Meal families

Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

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Desserts

Rhubarb pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

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Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

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Mushrooms, Vegetables, Pasta and Rice

Crayfish risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Poultry

Guinea fowl salmis

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

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Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

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Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

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Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

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Appetizers

Summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

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Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

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Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

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Shellfish and Seafood

Cockles mariniere

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Freshwater fish

Pike fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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