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Food and wine pairing ideas

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Meal families

Sea fish

Grilled turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

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Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

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Sauces

Red pepper sauce

Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.

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Cheeses

Lincoln log

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

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Shellfish and Seafood

Bay scallop and grapefruit ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

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Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

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Pizza, Quiche, Tart and Pie

Mushroom pizza

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Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

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Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

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Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

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Desserts

Rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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