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Food and wine pairing ideas

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Meal families

Cheeses

Saint-Albray

Soft-ripened pasteurized cow's milk cheese with rind.

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Sea fish

Salmon with beurre blanc sauce

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

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Desserts

Mirabelle crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

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Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbs.
Served with potatoes or rice.

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Sea fish

Sea bass fillets whith a creamy sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Trillium

United States. Indiana.
Soft-ripened triple cream pasteurized cow's milk cheese with white mould rind.

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Pork

Pork crépinettes with apple

Crépinettes : ground pork in small flat sausage.

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Cheeses

Great hill blue

United States. Massachusetts.
Raw cow's milk rindless blue cheese.
Ripening : 2 months.

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Sea fish

Sole fillets with Dieppe sauce

Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.

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Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.

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Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.

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