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Food and wine pairing ideas

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Meal families

Pork

Diots with lentils

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

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Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

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Desserts

Red fruit bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

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Cheeses

Estrella La Peral

Spain. Asturias.
Pasteurized cow's milk blue cheese.
Ripening : 4 to 8 weeks.

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Cheeses

Beaufort fruity

France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.

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Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

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Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

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Sea fish

Tuna in escabeche

Escabeche : marinade based on oil and vinegar (or citrus juice).

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Sea fish

Goujonnettes of sole with rosemary

Goujonnette : small fish fillet cut on the bias.

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Sea fish

Red mullet with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

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Sea fish

Brandade de morue parmentière

Brandade with mashed potatoes.

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Salads

Mesclun

Salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.

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Sea fish

Sea bass supreme with beurre blanc sauce

Suprême : fillets of fish.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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