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Food and wine pairing ideas

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Meal families

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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Warm starters

Snails in bread crust

Dish made with bread dough.

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Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

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Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

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Cheeses

Nancy’s Hudson valley camembert

United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette and fresh cream sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

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Poultry

Squab with duck foie gras and black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.

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Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

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Cooked meats

Cold cut buffet

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

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Sea fish

Halibut fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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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