Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal and wine pairing

Touraine

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 79meals

Meal families

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

Mushrooms, Vegetables, Pasta and Rice

Artichokes heart

> view the meal

Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

> view the meal

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

> view the meal

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

> view the meal

Cheeses

Bijou

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

> view the meal

Shellfish and Seafood

Bordeaux style Bay scallop

Bordeaux : shallots, parsley and white wine.

> view the meal

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

> view the meal

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

> view the meal

Sea fish

Bourride

France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

> view the meal

Cheeses

Brousse

Provence. Cheese made from a combination of milk and whey from sheep, goat or cow.

> view the meal

Veal

Calf’s head with gribiche sauce

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

> view the meal

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).

> view the meal

Mushrooms, Vegetables, Pasta and Rice

Cantonese style fried rice

> view the meal

Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

> view the meal

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

> view the meal

Main meals

Coalfish rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

> view the meal

Main meals

Cod rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

> view the meal

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, the guests serve themselves.

> view the meal

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

> view the meal