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Food and wine pairing ideas

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Meal families

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Ice cream and sorbets

Lemon sorbet

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Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

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Cheeses

Tomme de brebis Corse

France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.

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Cooked meats

Lark pâté

Served cold or at room temperature.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

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Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

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Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

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