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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Steamed semolina served with vegetable stew (purple artichoke, carrot, zucchini, beans, turnips, peas, tomato) accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

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Cheeses

Comté

France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.

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Others

Spring roll

Galette made from wheat or rice flour stuffed with pork or chicken meat or seafood with mushrooms and/or different vegetables chopped julienne style which is fried in oil in a wok or steamed.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Vegetables pinzimonio

Pinzimonio : raw vegetables soaked with seasoned olive oil.

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Sheep and Goats

Stew of lamb

Navarin : stew.

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Cold starters

Black radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

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Offal and tripe

Lamb sweetbread with morel cream

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

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Cheeses

Cabecou

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

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Cheeses

Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

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Main meals

Baeckeoffe

France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.

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