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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Sauteed shrimp with curry and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Pizza, Quiche, Tart and Pie

Seafood pie

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Cold starters

Taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

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Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Cheeses

Arnéguy

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.

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Shellfish and Seafood

Lobster claw americaine

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

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Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

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Sauces

Herb butter

Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

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Sea fish

Roasted sea bass in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Cheeses

Pecorino Toscano

Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 20 days minimum.

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