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Food and wine pairing ideas

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Meal families

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

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Desserts

Strawberry 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

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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Beef

Beef tenderloin with bordelaise sauce

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

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Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

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Shellfish and Seafood

Scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Shellfish and Seafood

Baked oysters with curry sauce

Curry sauce : velouté curry and cream.

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Shellfish and Seafood

Roasted lobster

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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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Cooked meats

Salami

Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.

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Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

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Sea fish

Roasted salmon with beurre blanc sauce

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

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Shellfish and Seafood

Shrimp nem

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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Sheep and Goats

Lamb with rosemary and tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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