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Food and wine pairing ideas

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Meal and wine pairing

Côtes du Rhône Villages

Still wine

Serve at: 09-11. °C (48-52 °F)

This wine is paired well with 35meals

Meal families

Shellfish and Seafood

Bay scallop with melted butter and parsley

Parsley sauce: parsley, lemon juice and olive oil or butter.

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Shellfish and Seafood

Bitter-sweet shrimp

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

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Main meals

Cottage cheese pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.

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Sauces

Curry sauce

Velouté curry and cream.

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Main meals

Dauphiné raviole

Filled pasta (cottage cheese and parsley).

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Main meals

Dauphiné raviole with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

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Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).

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Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

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Shellfish and Seafood

Lobster stew turban and spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

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Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to a hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or a family meal to accompany alcoholic beverages.

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Shellfish and Seafood

Oysters gratin

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Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust filling with eggs and cream mixed with bacon.

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Shellfish and Seafood

Scallops with melted butter and parsley

Parsley sauce: parsley, lemon juice and olive oil or butter.

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