Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

> view pairings

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

> view pairings

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

> view pairings

Cheeses

Torta del Casar

Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

> view pairings

Sheep and Goats

Mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Mussel risotto

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

> view pairings

Sea fish

Pavé of salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

> view pairings

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

> view pairings

Main meals

Taco

Mexico.
A hand-held corn cake made with a folded corn tortilla, typically filled with one or more ingredients from traditional Mexican cuisine (lime, coriander, onion, grilled meat) and served with a sauce—often made with garlic, coriander, onion, chili, and tomato.

> view pairings

Cooked meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

> view pairings

Poultry

Roasted poultry with mushrooms

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

> view pairings

Poultry

Stuffed goose neck with foie gras

Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.

> view pairings

Pizza, Quiche, Tart and Pie

Leek tart

> view pairings

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

> view pairings