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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

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Sheep and Goats

Spit roasted kid goat with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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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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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Cold starters

Fish and vegetable pâté

Served cold.

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Shellfish and Seafood

Cockles

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Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

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Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Consommé and Soup

Veal goulash

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Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

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Main meals

Lobster raviole with Newburg sauce

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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