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Food and wine pairing ideas

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Meal families

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

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Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Main meals

Pad thai

Thailand.
Rice noodles sautéed in a wok with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu in a nam pla sauce (fish sauce).
Served with a sweet lime-based sauce.

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Ice cream and sorbets

Apricot sorbet

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Shellfish and Seafood

Crayfish gratin

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Cheeses

Rupert

United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 8 months.

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Others

Spring roll

Galette made from wheat or rice flour stuffed with pork or chicken meat or seafood with mushrooms and/or different vegetables chopped julienne style which is fried in oil in a wok or steamed.
Served hot.

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Desserts

Praline

Mixture of almonds and caramel and crushed hazelnuts.

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Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.

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Salads

Tuna salad

Tuna salad with lettuce, tomato and vinaigrette.

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Desserts

Milk pastilla

Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.

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Shellfish and Seafood

Bay scallop with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

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Sheep and Goats

Grilled lamb cutlets with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Poultry

Squab with duck foie gras

Squab stuffed with duck foie gras

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Shellfish and Seafood

Scallops with lemon sauce

Lemon sauce: lemon, olive oil.

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Desserts

Brussels waffle

Rectangular waffle prepared with an egg-white or ale yeast dusted with confectioner's sugar and served hot.
Might be topped with whipped cream, soft fruit or chocolate spread.

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Poultry

Braised pigeon

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Poultry

Duck with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini

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Sauces

Henri IV sauce

Bearnaise sauce with veal stock.

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