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Food and wine pairing ideas

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Meal families

Poultry

Orange glazed duck

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Canard laqué avec une sauce à l’orange.

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Salads

Piedmontese potato salad

Salad with pickles, ham, egg, potatoes, tomatoes mixed with mayonnaise.

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Sheep and Goats

Leg of lamb with juniper berries

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

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Mushrooms, Vegetables, Pasta and Rice

Risotto alla milanese

Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onion, white wine, flavored and colored with saffron.

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Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Sea fish

Sea bass and white wine sauce with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.

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Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

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Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Poultry

Coq au vin

Wine stewed chicken.

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Cheeses

Berkswell

United Kingdom. West Midlands.
Hard sheep's raw milk cheese with natural rind.
Ripening : 12 months.

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Ice cream and sorbets

Bombe tricolor

Bombe : spherical or semi-spherical shaped ice.
Pistachio, strawberry and vanilla ice creams with meringue.

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Sea fish

Sea Bream carpaccio with citrus fruits

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Warm starters

Spinach and ricotta pie

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

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Pork

Boudin blanc with black truffle

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Main meals

Champagne style potée

Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.

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