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Food and wine pairing ideas

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Meal and wine pairing

Premières côtes de Bordeaux

Still wine

Serve at: 08-10. °C (46-50 °F)

This wine is paired well with 65meals

Meal families

Cheeses

Bamalou

France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.

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Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

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Shellfish and Seafood

Bay scallop a la nage

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

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Cheeses

Berkswell

United Kingdom. West Midlands.
Hard sheep's raw milk cheese with natural rind.
Ripening : 12 months.

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Shellfish and Seafood

Boiled shrimp

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Cheeses

Cave aged marisa

United States. Wisconsin.
Hard sheep's pasteurized milk cheese with a natural rind.
Ripening : 3 months.

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Cheeses

Charloe

United States. Ohio.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.

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Cold starters

Crab 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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Cold starters

Crab aspic with herbs

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

Crab aumoniere

Crab meat cooked in filo pastry.

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Cheeses

Durrus

Ireland. Cork.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 3 to 5 weeks.

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Shellfish and Seafood

Fines de claire oyster

Fine de claire : oysters matured for 4 -8 weeks in oyster ponds.

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Cold starters

Fish 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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Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw cow and sheep's milk cheese with a washed rind.
Ripening : 90 days.

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Cheeses

Grayson

United States. Virginie.
Soft-ripened raw cow's milk cheese with a natural orange rind.

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Sauces

Mayonnaise

Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.

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