Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Desserts

Maltese strawberries

Strawberries with orange juice and Cointreau.

> view pairings

Cold starters

Chicken aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

> view pairings

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.

> view pairings

Desserts

Pear ambassadeur

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Porcini Bordeaux style

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

> view pairings

Sheep and Goats

Leg of lamb with spices

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

> view pairings

Offal and tripe

Bordeaux style tricandilles

France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.

> view pairings

Shellfish and Seafood

Scallops gratin

> view pairings

Shellfish and Seafood

Roasted prawns

> view pairings

Rabbit

Young rabbit fillet with white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

> view pairings

Poultry

Chicken with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

> view pairings

Shellfish and Seafood

Mussels pistou

Pistou : Provencal sauce of crushed basil, garlic and olive oil.

> view pairings

Game animals

Haunch of venison with sauce poivrade

Haunch : leg.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

> view pairings