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Food and wine pairing ideas

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Meal families

Sea fish

Provencal tuna

Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

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Game birds

Roast young partridge

Young Partridge : under 8 months old.

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Beef

Beef carpaccio with Parmesan cheese

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Cheeses

Beaufort fruity

France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.

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Cheeses

Savaron

France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.

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Consommé and Soup

Cabbage soup

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Sheep and Goats

Catalan lamb marinade

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

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Main meals

Raclette

Melted cheese accompanied with sausage, potatoes and vegetables.

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Shellfish and Seafood

Scallops breton style

Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.

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Mushrooms, Vegetables, Pasta and Rice

Pasta with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Sea fish

Braised monkfish with curry sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Curry sauce : velouté curry and cream.

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Poultry

Chicken in cream sauce

Cream sauce : béchamel sauce with cream.

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Main meals

Fondue fribourgeoise

Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).

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Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.

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