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Food and wine pairing ideas

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Meal and wine pairing

Luberon

Still wine

Serve at: 08-10. °C (46-50 °F)

This wine is paired well with 65meals

Meal families

Consommé and Soup

Aigo boulido

France. Provence.
Soup with garlic and boiled sage leaves.

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Sauces

Aioli sauce

Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.

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Sauces

Americaine sauce

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

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Appetizers

Antipasti

« before the meal »

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Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.

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Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Cheeses

Banon

France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.

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Shellfish and Seafood

Bay scallop with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

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Appetizers

Breadsticks

Sticks of crisp and dry bread.

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Appetizers

Cheese breadsticks

Sticks of crisp and dry bread.

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Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

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Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

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Cheeses

Comté

France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.

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Main meals

Dauphiné raviole

Filled pasta (cottage cheese and parsley).

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Cold starters

Egg in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Shellfish and Seafood

Grilled prawns

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