Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Offal and tripe

Tripous

Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.

> view pairings

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

> view pairings

Desserts

Peach trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

> view pairings

Pork

Lomo en adobo

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

> view pairings

Shellfish and Seafood

Flat oysters

> view pairings

Desserts

Blancmange

Milk or cream and sugar thickened with gelatin, potato flour or cornflour.

> view pairings

Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.

> view pairings

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables covered with pork.

> view pairings

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

> view pairings

Main meals

Langoustine sushi

Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.

> view pairings

Ice cream and sorbets

Melon sorbet

> view pairings

Veal

Provencal veal chop

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view pairings

Cheeses

Triple Play Extra Innings

United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk without rind.
Ripening : over a year.

> view pairings

Cheeses

Le Gruyère

Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.

> view pairings

Desserts

Lemon soufflé

Served hot.

> view pairings