Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal and wine pairing

Mâcon

Red

Still wine

Serve at: 14-16. °C (57-61 °F)

This wine is paired well with 125meals

Meal families

Cheeses

Abondance

France. Haute-Savoie. Abondance.
Hard raw cow's milk cheese.

> view the meal

Cooked meats

Andouille sausage

Pork sausage using the large intestine of the pig.
Served cold as first course.

> view the meal

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

> view the meal

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

> view the meal

Appetizers

Arancini al burro

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

> view the meal

Cheeses

Baked mozzarella

Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.

> view the meal

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

> view the meal

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

> view the meal

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

> view the meal

Beef

Beef tournedos with béarnaise sauce

Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

> view the meal

Cheeses

Bleu de Bresse

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

> view the meal

Cheeses

Bleu de Gex

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

> view the meal

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.

> view the meal

Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

> view the meal

Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

> view the meal

Beef

Braised rib steak

Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

> view the meal

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).

> view the meal

Cheeses

Brique du Forez

France. Rhône-Alpes. Loire. Forez.
Soft-ripened and bloomy rind cow's milk cheese.

> view the meal