Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Desserts

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

> view pairings

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

> view pairings

Sea fish

Salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view pairings

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

> view pairings

Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

> view pairings

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

> view pairings

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

> view pairings

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

> view pairings

Cheeses

Saint-Jorge Picante

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.

> view pairings