Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

> view pairings

Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

> view pairings

Shellfish and Seafood

Sautéed bay scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

> view pairings

Cooked meats

Lomo embuchado

Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.

> view pairings

Desserts

Tocino de cielo

Spain. Catalonia.
Dessert made with egg custard and caramel.

> view pairings

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

> view pairings

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

> view pairings

Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

> view pairings

Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

> view pairings

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

> view pairings

Cheeses

Dancing fern

United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.

> view pairings