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Food and wine pairing ideas

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Meal families

Sea fish

Halibut fillets with white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

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Others

Lamb pita

Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.

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Beef

Braised beef with carrots

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Cheeses

Manchego curado

Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 to 6 months.

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Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

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Desserts

Imbrucciata

France. Corsica.
Pastry garnish with brocciu, egg, sugar and lemon peel.

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Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.

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Cheeses

Clothbound Cheddar

Cheddar coated in butter or lard and wrapped in additional layer of cloth.
Ripening : 7 months minimum.

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Sauces

Henri IV sauce

Bearnaise sauce with veal stock.

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Desserts

Pineapple miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

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Offal and tripe

Veal kidneys with cream

Cream sauce : béchamel sauce with cream.

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Appetizers

Pistade de moules

France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of musssels mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.

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Cooked meats

Lorrain paté with garden salad

France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Artichoke

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Sauces

Shrimp sauce

Fish velouté mixed with shrimp butter.

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