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Food and wine pairing ideas

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Meal families

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

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Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.

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Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

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Shellfish and Seafood

Lobster with linden butter

Linden butter sauce : creamed linden infusion, reduced, then buttered.

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Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.

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Cheeses

Pecorino Toscano

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.

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Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

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Game animals

Haunch of venison with poivrade sauce

Haunch : leg.
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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Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

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Poultry

Roasted duck with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Warm starters

Lobster raviole with fresh cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Sea fish

John Dory with beurre blanc sauce

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

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Main meals

Poutreille

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

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Shellfish and Seafood

Flat oysters

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