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Food and wine pairing ideas

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Meal and wine pairing

Ladoix

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 40meals

Meal families

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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Sea fish

Citrus salmon gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

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Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

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Pizza, Quiche, Tart and Pie

Duck pie

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Sauces

Financiere sauce

Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

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Consommé and Soup

Fish a la nage with saffron

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

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Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

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Veal

Lucullus veal escalope

Two veal escalopes around bacon or ham and melted cheese.

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Sauces

Mousseline sauce

Hollandaise sauce with whipped cream.

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Sauces

Normandy sauce

Bechamel with added fresh cream.

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Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.

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Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.

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