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Food and wine pairing ideas

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Meal families

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

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Sauces

Black truffle butter

Black truffle butter : butter with black truffle and Cognac.

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Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

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Sea fish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

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Desserts

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Sea fish

Braised salmon

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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Cheeses

Lincoln log

United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

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Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

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Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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