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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Provencal octopus

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

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Cheeses

Smoked Gouda

Nederland. Smoked semi-soft whole cow's milk.

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Ice cream and sorbets

Ice cream tutti-frutti bombe

Bombe : spherical or semi-spherical shaped ice.
Vanilla ice cream and strawberry ice cream with candied fruit and strawberries.

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Cheeses

Pavé du Nord jeune

France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

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Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

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Veal

Veal tenderloin with vin jaune

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

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Cooked meats

Poultry paté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

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Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw cow and sheep's milk cheese with a washed rind.
Ripening : 90 days.

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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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Poultry

Chicken a la provencale

Chicken cooked with garlic, onion, parsley, tomato…

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Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.

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Cheeses

Clonmore

Ireland. Cork.
Pasteurized goat's milk hard cheese wrapped in orange wax.

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Sheep and Goats

Rack of lamb persillade

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

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Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

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