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Food and wine pairing ideas

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Meal families

Sauces

béchamel sauce

Butter and flour (roux) with milk or cream.

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Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

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Cheeses

Rembrandt extra aged Gouda

Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.

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Poultry

Squab with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

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Pork

Black pudding with Sarlat style potato

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage using the large intestine of the pig.
Served hot.

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Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

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Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

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Game birds

Salmi of wood pigeon

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

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Main meals

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).

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Desserts

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

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Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with peppers and mozzarella.

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Shellfish and Seafood

Provencal Bay scallop

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Pork

Ham with wine lees

France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.

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Game birds

Salmi of young partridge

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

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