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Food and wine pairing ideas

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Meal families

Sea fish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Shellfish and Seafood

Seafood pancake

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Cheeses

Brocciu passu

France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.

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Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Sauces

Horseradish sauce

Velouté with grated horseradish.

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Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining: at least 4 weeks.

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Cheeses

Parmigiano Reggiano

Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 12 months minimum.

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Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Others

Red curry

Thai speciality.
Complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.

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Poultry

Salmi of duck

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

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Beef

Beef daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

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Others

Yakitori

Skewers with beef, mushrooms, quail wings and eggs, pork with cheese, chicken, etc, served with salt or teriyaki sauce.

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Desserts

Flemish waffles

Waffle stuffed with vergeoise (brown colored sugar), butter and rum, often flavored with vanilla.

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Poultry

Goose confit

Served hot.

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