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Food and wine pairing ideas

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Meal families

Main meals

Hochepot stew

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

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Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Cold starters

Bay scallop paté

Served cold.

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Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

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Cheeses

Saint-Florentin

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.

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Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cheeses

Bohemian blue

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

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Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Sauces

Spiny lobster butter

Spiny lobster meat with butter.

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Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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