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Food and wine pairing ideas

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Meal families

Desserts

Dark chocolate mirror cake

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

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Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

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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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Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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Cooked meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

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Desserts

Banana, raisin and rum crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

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Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

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Main meals

Lamb tajine with apricots

Tajine : stew of vegetables, fish or meat.

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Game birds

Roast young partridge with spring vegetables

Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.

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Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

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Cold starters

Crab aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Desserts

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Salads

Crudite salad

Do not serve fine wine.

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Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.

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Desserts

Cherry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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