Food and wine pairing ideas
Shellfish and Seafood
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Mushrooms, Vegetables, Pasta and Rice
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsSea fish
Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.
> view pairingsOthers
Snails with garlic ans parsley butter (butter, garlic and parsley mixed).
> view pairingsSheep and Goats
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsMain meals
France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsOffal and tripe
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsFreshwater fish
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Warm starters
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsSheep and Goats
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsPoultry
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsCold starters
Greece. Turkey.
Mezzé made from yogurt (sheep's or goat's yogurt) mixed with cucumber, garlic, salt, olive oil, sometimes lemon juice and dill, fennel, mint and parsley.
Often served with pita bread and olives.
Always served cold.