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Food and wine pairing ideas

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Meal families

Cheeses

Citeaux

France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.

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Poultry

Aiguillette of guinea fowl with sauce poivrade

Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

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Poultry

Chicken supreme with morels and vin jaune sauce

Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

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Sheep and Goats

Roast shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Sea fish

Grilled sole with melted butter

Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.

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Poultry

Duck aiguillette with white grapes

Aiguillette : thin strips of chicken breast.

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Cheeses

Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.

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Shellfish and Seafood

Fried squid

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Cheeses

Foxglove

United States. Indiana.
Pasteurized cow's milk double cream cheese with a washed orange rind.
Ripening : 1 to 3 months.

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Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Rabbit

Rabbit a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made of raw vegetables and served cold.

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Veal

Veal medallion with porcini

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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