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Food and wine pairing ideas

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Meal and wine pairing

Sancerre

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 92meals

Meal families

Sauces

Americaine sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Artichokes heart

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Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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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.).

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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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Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

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Cheeses

Brie

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

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Cheeses

Brie de Meaux

France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.

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Cheeses

Brie de Nangis

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

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Cheeses

Brie fermier

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

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Main meals

Burgundy style potée

Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

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Cooked meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

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Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

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Veal

Calf’s head with ravigote sauce

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

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Main meals

Champagne style potée

Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.

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Cheeses

Chaource

France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.

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Cheeses

Chavroux

Industrial soft cheese made from pasteurized goat's milk.

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Poultry

Chicken galantine

Mixture of meat and bacon sliced or chopped then boiled.

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Poultry

Chicken in cream sauce

Cream sauce : béchamel sauce with cream.

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