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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Baked oysters with horseradish

Horseradish : herb grown for its hot mustard-flavored root.

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Desserts

Blueberry pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.

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Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with washed rind.

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Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles: small potatoes (diameter between 18 and 35 millimeters).

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Warm starters

Black truffle raviole

Ravioles : filled pasta smaller and less thick than raviolis.

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Shellfish and Seafood

Whelks

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Poultry

Duckling Montmorency

Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.

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Cold starters

Duck foie gras in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Desserts

Tropézienne

Brioche split in two and filled with a mixture of pastry cream and buttercream and topped with pearl sugar.

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Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing different spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, peppers, fish sauce in the form of a soup.

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Desserts

Pear crumble with vanilla

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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Cheeses

Beaufort fruity

France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.

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Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Pizza, Quiche, Tart and Pie

Flammekueche

France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.

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