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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Pizza, Quiche, Tart and Pie

Gorgonzola quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Veal

Braised veal tendron

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Sea fish

Balik salmon

Balik : smoked salmon from a fillet cut from the back of the salmon.

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Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

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Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

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Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

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Mushrooms, Vegetables, Pasta and Rice

Potato galette with black truffle

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Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

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Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Shellfish and Seafood

Seafood soufflé

Served hot.

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Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

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Cheeses

St Gall Extra mature

Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.

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Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

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Sea fish

Sea bass with orange sauce

Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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