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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

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Veal

Veal tenderloin with vin jaune

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

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Shellfish and Seafood

Scallops blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

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Sea fish

Skate with black butter sauce

Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).

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Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.

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Desserts

Pear diplomat

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with whipped cream topped with a candied cherry.

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Cheeses

Délice de Bourgogne

France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

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Sea fish

Cold salmon mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

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Desserts

Black plum pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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Poultry

Duck aiguillette with cherry

Aiguillette : thin strips of chicken breast.

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Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

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Poultry

Squab with duck foie gras and black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

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Cold starters

Beef bread with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Shellfish and Seafood

Bay scallop fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

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