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Food and wine pairing ideas

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Meal families

Veal

Braised calf’s head

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

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Shellfish and Seafood

Scallop carpaccio with lemon

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

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Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

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Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

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Cheeses

Zamorano artesano

Spain. Castile and León. Zamora.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 100 days minimum.

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Cheeses

Chällerhocker

Switzerland. Saint-Gall.
Hard, unpasteurised cow's milk cheese with a washed rind.

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Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

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Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

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Shellfish and Seafood

Stuffed spiny lobster

Pair according to the stuffing.

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Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.

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Shellfish and Seafood

Imperial fried shrimp

Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.

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Cooked meats

Pork pâté

Served cold.

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Cheeses

Bleu de Bresse

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.

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Sauces

Paprika sauce

Velouté reduced with cream, veal sauce, onion and paprika.

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