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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Stuffed peppers

Prefer a pairing based on the stuffing.

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Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

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Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

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Cheeses

Brokkelkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : over 24 months.

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Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Sauces

Maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

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Desserts

Strawberries with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

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Poultry

Squab salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Cheeses

Buxton blue

United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.

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Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.

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Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Others

Spring roll

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

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