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Food and wine pairing ideas

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Meal families

Main meals

Koftas

Meatballs (half beef, half lamb) mixed with spices and/or onions and fried in oil.

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Mushrooms, Vegetables, Pasta and Rice

Saint george mushroom

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Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

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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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Pizza, Quiche, Tart and Pie

Asparagus flan

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Appetizers

Socca

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

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Cold starters

Ham in aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

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Salads

Langoustines salad with orange butter and tarragon

Orange butter : concentrated orange juice mixed with butter and cream.

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Sheep and Goats

Roast saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Sea fish

Tuna fricassee

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

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Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

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

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Veal

Braised veal medallion

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

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Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Semi-soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 2 months minimum.

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Sea fish

Salmon quenelles with lemon sauce

Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.

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