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Food and wine pairing ideas

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Meal families

Desserts

Zimtsterne

France. Alsace.
Soft almond biscuit.

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Sheep and Goats

Roasted leg of lamb with thyme

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

Prawn risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

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Game birds

Roasted young partridge with spring vegetables

Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.

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Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.

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Sheep and Goats

Leg of lamb with flageolets beans

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

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Shellfish and Seafood

Seared scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

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Sea fish

Lox

Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.

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Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

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Appetizers

Pistade de moules

France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of musssels mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.

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