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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

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Desserts

Red velvet cake

United States.
Layered red chocolate cake covered with cream cheese or roux frosting.
Traditionally served at Christmas or Valentine's Day.

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Pork

Salt pork

Salt-cured pork.

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Beef

Grilled beef tournedos with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Pizza, Quiche, Tart and Pie

Leek 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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Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

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Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

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Cheeses

Pont-l’Evêque

France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

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Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

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Freshwater fish

Pike fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Sea fish

Darne of monkfish with green peppercorn sauce

Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

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Cold starters

Seafood paté

Served cold.

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