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Food and wine pairing ideas

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Meal families

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.

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Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

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Desserts

Raspberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

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Poultry

Geline with black truffle

Geline : chicken from Touraine.

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Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

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Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Desserts

Eton mess

United Kingdom.
Dessert made with strawberries, meringue, and cream.

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Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

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Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

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Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

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Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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