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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

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

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Desserts

Chocolate mirror cake

Miror cake : mousse set on a sponge base topped with a glaze.

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Cheeses

Tres leches

Spain. Asturias.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with extra virgin olive oil.
Ripening : 6 months.

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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

Idyll gris

United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.

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Appetizers

Crab cake

United States.
Minced crabmeat fritter.

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Desserts

Black and red fruits pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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Sheep and Goats

Grilled lamb chops with herbs de Provence

Chops served with tomatoes and garlic cooked in oil.

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Warm starters

Lobster raviole with black truffle cream

Ravioles : filled pasta smaller and less thick than raviolis.

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Sheep and Goats

Leg of lamb with thyme juice

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

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Desserts

Lyon bugnes

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Regional donut variety.

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Sauces

Spiny lobster butter

Spiny lobster meat with butter.

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Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

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Appetizers

Anchovy butter canapé

Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.

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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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