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Food and wine pairing ideas

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Meal families

Sea fish

Roast 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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Pizza, Quiche, Tart and Pie

Sea-pie

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler permutation of these).

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Pizza, Quiche, Tart and Pie

Pizza pescatore

Pizza prepared with mussels and squid.

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Desserts

Mendiant

France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.

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Cheeses

Saint-Albray

Soft-ripened pasteurized cow's milk cheese with rind.

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Appetizers

Pistade de piste

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

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Main meals

Moitie-Moitie fondue

Mont d'or cheese fondue with gruyère.

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Pizza, Quiche, Tart and Pie

Rabbit pie

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Sheep and Goats

Seven hour shoulder of lamb

Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious

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Others

Lamb and beef gyros

Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.

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Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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Shellfish and Seafood

Langoustines with beurre blanc sauce

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

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