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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Creamy potato

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Sauces

Perigourdine sauce

Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

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Desserts

Pear and chocolate crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

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Shellfish and Seafood

Crayfish a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus

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Desserts

Strawberry zabaione

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

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Consommé and Soup

Meatball soup

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Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a washed rind.

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Cheeses

Cabecou

France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

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Desserts

Black forest cake

Cake of German origin (Schwarzwälder Kirschtorte) based on several layers of sponge cake with cocoa, flavored with kirsch, stuffed with cherries in syrup and whipped cream between each layer, topped with whipped cream and chocolate shavings.

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Appetizers

Roquefortins

Toast with Roquefort mixed with walnuts and raisins.

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Game birds

Roasted young partridge with spring vegetables

Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.

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Sauces

Choron sauce

Bearnaise sauce with tomato.

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Sauces

Paprika sauce

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

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Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 9 to 12 weeks.

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