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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

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Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.

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Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

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Offal and tripe

Tripous

France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

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Desserts

Cassata

Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.

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Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

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Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.

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Shellfish and Seafood

Cockles

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Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with coriander

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Sheep and Goats

Saddle of lamb en croûte

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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