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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

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Beef

Rib steak cooked over vine shoots

Rib steak : rib of beef with bone attached.

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Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.

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Poultry

Goose confit

Served hot.

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Desserts

Praline bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

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Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.

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Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Cheeses

Ocooch Mountain

United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.

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Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

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Sea fish

Sole fillets with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

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Sea fish

Suquet de peix

Fish stew with potatoes.

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Shellfish and Seafood

Steamed mussels served cold

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Desserts

Condé apricots

Vanilla rice pudding topped with apricot in syrup.

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Desserts

Strawberry pastilla

Filo coated with honey, almond and pistachio and covered with custard and topped with strawberry and icing sugar.

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Veal

Provencal veal flank

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

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