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Food and wine pairing ideas

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Meal families

Sea fish

Salmon carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Salad made with bacon, poached egg, toasted bread and salad (curly or dandelion) with a vinaigrette dressing (walnut oil and wine vinegar).

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

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Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

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Cheeses

Old Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 12 to 18 months.

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Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

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Desserts

Cherries Jubilee

Poached cherries in syrup and flambéed in kirsch.

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Cheeses

Fat bottom girl

United States. California.
Semi-hard raw sheep's milk cheese with a washed orange rind.
Ripening : 3 to 4 months.

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Cheeses

Brie de Melun

France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.

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Game animals

Spoon hare with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

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Game birds

Salmi of quails

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

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Shellfish and Seafood

Stuffed clams

Pair according to the stuffing.

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Pizza, Quiche, Tart and Pie

Quiche

Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

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Cheeses

Leonardo

Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.

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Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

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Desserts

Pineapple aumoniere

Diced pineapple cooked in filo pastry.

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Main meals

Pike-perch matelote with pinot noir

Matelote : red wine reduction with fish stock and mushrooms.

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