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Food and wine pairing ideas

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Meal families

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

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Desserts

Pineapple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Pizza, Quiche, Tart and Pie

Mushroom pizza

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Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

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Mushrooms, Vegetables, Pasta and Rice

Zucchini provençal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cheeses

Saint-Honoré

Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cooked meats

Mallard terrine

Served cold or at room temperature.

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Poultry

Peking duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Game animals

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

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Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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