Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Raw mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

> view pairings

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

> view pairings

Sauces

Beurre blanc sauce

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

> view pairings

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

> view pairings

Desserts

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

> view pairings

Desserts

Pecan pie

Dish usually served with whipped cream.

> view pairings

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

> view pairings

Shellfish and Seafood

Clams au gratin

> view pairings

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

> view pairings

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

White asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

> view pairings

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

> view pairings

Game birds

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

> view pairings

Eggs

Eggs mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

> view pairings