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Food and wine pairing ideas

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Meal families

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).

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Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

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Poultry

Roasted duckling with figs

Duckling : female duck.

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Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

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Pork

Grilled marinated pork chop

Marinated pork with garlic, oregano, paprika, and salt.

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Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

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Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Cold starters

Vegetarian pâté

Served cold.

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Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

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Shellfish and Seafood

Lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

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Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

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