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Food and wine pairing ideas

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Meal families

Cheeses

Parmigiano Reggiano with balsamic vinegar

Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 12 months minimum.

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Sheep and Goats

Braised lamb chops

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Commercial semi-hard cow's milk pasteurized cheese pressed uncooked.

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Sea fish

Whole roasted turbot with black truffle juice

Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.

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Shellfish and Seafood

Shellfish gratin

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.

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Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

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Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

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Cheeses

Saint-Nectaire fermier

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Soft-ripened raw cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

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Veal

Roast veal Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.

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Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

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Mushrooms, Vegetables, Pasta and Rice

Porcini fricassee

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

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Desserts

Red fruit trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

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