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Food and wine pairing ideas

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Meal and wine pairing

Auxey-Duresses

Still wine

Serve at: 15-16. °C (59-61 °F)

This wine is paired well with 72meals

Meal families

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

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Shellfish and Seafood

Bay scallop with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

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Cheeses

Bleu de Bresse

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.

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Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.

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Cheeses

Blue cheese

Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.

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Shellfish and Seafood

Braised scallops

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.

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Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cheeses

Buttermilk blue

United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 2 months.

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Pizza, Quiche, Tart and Pie

Button mushroom tart

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Poultry

Chicken in white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

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Poultry

Chicken with Vallée d’Auge sauce

Calvados sauce (Sauce Vallée d'Auge) : cooking juice deglazed with fresh cream and a dash of Calvados.

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Shellfish and Seafood

Crayfish gratin

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Warm starters

Escargots en croûte

Dish made with bread dough.

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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