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Food and wine pairing ideas

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Meal families

Main meals

Shrimp jambalaya

United States. Louisiana. New Orleans.
Kind of paella with shrimp, rice and spicy.

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Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

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Desserts

Petit four glacé

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

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Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

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Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

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Poultry

Coq au vin

Wine stewed chicken.

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Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

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

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Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

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Desserts

Raspberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Game birds

Grilled wood pigeon à la goutte de sang with porcini

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

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Beef

Beef daube with black olives

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

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