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Food and wine pairing ideas

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Meal families

Offal and tripe

Braised veal sweetbreads with Perigourdine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

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Pizza, Quiche, Tart and Pie

Apicius pie

Pie stuffed with chicken, honey and spices.

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Poultry

Chicken cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

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Rabbit

Rabbit galantine

Mixture of meat and bacon sliced or chopped then boiled.

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Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.

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Desserts

Dark chocolate mousse tart

Tart filled with chocolate mousse.
Served cold.

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Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

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Veal

Rack of veal and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cheeses

Smokey blue

United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.

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Sauces

Kerkenaise sauce

Tomato puree with garlic, cumin, lemon, olive oil.

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Desserts

Pineapple 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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Desserts

Vatrushka with lemon

Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.

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Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

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