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Food and wine pairing ideas

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Meal families

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Le Gruyère réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.

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Poultry

Chicken tikka masala

Pieces of chicken marinated in spices and yogurt and baked in the oven.

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Cheeses

Blue Stilton

United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.

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Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.

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Sea fish

Turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cold starters

Ham aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

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Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

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Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.

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Cold starters

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

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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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Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

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Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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