Some great ideas
Food and wine pairing
Main courses
Ruthenian pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.
Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Cheeses
Buttermilk blue
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.
Feathered game
Roast quail with white grapes
Pizza, Quiche, Tart, Pie
Mushroom pie
Cold starters
Greek-style mushrooms
Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.
Mushrooms, Vegetables, Pasta and Rice
Farçon
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Sweet and savory dish made with potatoes and dried fruits (prunes, raisins) slowly cooked in a bain-marie in a closed mold lined with strips of bacon.
Dish usually served with a green salad.
Mushrooms, Vegetables, Pasta and Rice
Sauteed morel mushrooms
101 Pairing, ideas for pairings and dishes
101Pairing references over 60,000 food and wine pairings to help you organize your menus and perfectly accompany your dishes.