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Food and wine pairing ideas

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Meal families

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

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Main meals

Spicy gumbo

United States. Louisiana.
Gumbo : vegetable stew (celery, onion, pepper) with a thick and very fragrant broth to which seafood (usually crab, shrimp or lobster) or meat (quail, duck, chicken and smoked meat : andouille, ham, sausage) is added at the end of cooking.
Usually served with rice.

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Pizza, Quiche, Tart and Pie

Seafood pie

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Cheeses

Quicke’s traditional cheddar

United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind coated with lard and wrapped in muslin cloth.
Ripening : 12 months.

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Cheeses

Milleens

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4-10 weeks.

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Desserts

Pomme d’amour

France.
Apple coated in a hard red caramel and held on the end of a stick.

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Desserts

Red fruit charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Poultry

Guinea fowl with paprika sauce

Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.

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Sea fish

Citrus salmon gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

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Appetizers

Pistade de moules

France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of musssels mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.

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Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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