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Food and wine pairing ideas

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Meal families

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Cheeses

Stinking bishop

United Kingdom. Gloucestershire.
Soft-ripened pasteurized cow's milk cheese with a orange washed rind with perry.

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Sea fish

Salmon quenelles with lemon sauce

Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.

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Desserts

Frangipane tart

Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.

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Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

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Shellfish and Seafood

Clams and spinach

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Main meals

Vegetable couscous

Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

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Mushrooms, Vegetables, Pasta and Rice

Vegetables pinzimonio

Pinzimonio : raw vegetables soaked with seasoned olive oil.

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Cheeses

Parmigiano Reggiano with balsamic vinegar

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

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus 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

Bananas Foster

Banana flambé with vanilla ice cream and a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.

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Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to a hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or a family meal to accompany alcoholic beverages.

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Appetizers

Stuffed olives

Pair according to the stuffing.

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Desserts

Empress rice pudding

Rice pudding with bavarian cream flavored with kirsch and candied fruit.

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Cheeses

Saingorlon

France. Rhône-Alpes.
Blue-veined pasteurized cow's milk cheese.

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