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Food and wine pairing ideas

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Meal families

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

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Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cheeses

Fourme d’Ambert

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.

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Sea fish

Haddock tartare

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

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Sea fish

Braised monkfish with curry sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Curry sauce : velouté curry and cream.

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Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

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Main meals

Schiffala

France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.

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Cooked meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

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Cooked meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.
Served hot.

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