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Food and wine pairing ideas

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Meal families

Beef

Beef cheek daube with red wine and braised endive

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

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Cheeses

L’amour de Nuits

France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.

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Offal and tripe

Lamb kidneys and white wine

Kidneys cooked in oil before simmered in wine.

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Appetizers

Fish fritters with tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

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Cheeses

Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.

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Others

Frog legs persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

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Cheeses

Anabasque

United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.

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Mushrooms, Vegetables, Pasta and Rice

Morels with cream

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Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

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Cooked meats

Pâté de campagne with black pepper

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

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Desserts

Fresh fruit soup

(pineapple and peach)

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Sauces

Spiny lobster butter

Spiny lobster meat with butter.

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Cheeses

Death & Taxes

United States. California.
Pasteurized cow's milk cheese with washed rind.

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Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

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Poultry

Spatchcocked chicken with herbs de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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