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Food and wine pairing ideas

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Meal families

Main meals

Berthoud

France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.

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Consommé and Soup

Pistou soup

France. Provence.
Vegetable soup with pistou sauce.

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Cheeses

Bethmale

France. Pyrenees.
Semi-hard cow's milk cheese.

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Cheeses

Kapiti Kikorangi

New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.

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Beef

Bordeaux style rib steak with cep mushrooms

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

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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

Gruyère

France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.

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Cold starters

Smoked salmon in aspic with Champagne

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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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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Offal and tripe

Pork kidneys with mustard

Mustard sauce : hollandaise sauce with mustard.

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Cheeses

Montboissié du Haut Livradois

France. Auvergne.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with mushrooms

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