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Food and wine pairing ideas

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Meal families

Warm starters

Lobster raviole with black truffle cream

Ravioles : filled pasta smaller and less thick than raviolis.

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Poultry

Roast duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.

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Cooked meats

Pheasant pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

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Poultry

Duck aiguillette with honey

Aiguillette : thin strips of chicken breast.

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Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg white, sugar, almonds and bitter almonds.

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Cheeses

Roquefort

France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.

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Cheeses

Quicke’s Extra Mature

United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 18 months.

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Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

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Cheeses

Bergues

France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.

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Desserts

Pineapple zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

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Shellfish and Seafood

Roasted spiny lobster with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

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Desserts

Raspberry zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

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