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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

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Cheeses

Manchego viejo

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.

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Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

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Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.

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Cheeses

Danish blue

Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.

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Cold starters

Langoustine cocktail

Langoustine salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Pizza, Quiche, Tart and Pie

Leek and scallop pie

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Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Poultry

Guinea fowl 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

Bouchée à la reine

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).

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Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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Pork

Peking pork

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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Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

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Pizza, Quiche, Tart and Pie

Pigeon pie

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Sea fish

Sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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